• Try this easy bean dip which can be made in minutes.

    Spicy bean dip served with roosterkoek

    Serves: 8
    Cooking Time: 10 mins

    Ingredients

    • BEAN DIP
    • 2 x 210g tins butterbeans, drained
    • 10ml (2 tsp) garlic, chopped
    • 10ml (2 tsp) green chilli, chopped, optional
    • a squeeze of lemon juice, to taste
    • 60ml (¼ cup) olive/avocado oil, plus extra for serving
    • 10ml (2 tsp) smoked paprika
    • handful of fresh oregano and flat-leaf parsley, roughly chopped, plus extra for serving
    • salt and freshly ground black pepper, to taste
    • zest of 1 lemon, grated
    • 5ml (1 tsp) ground coriander
    • 5ml (1 tsp) ground cumin
    • ROOSTERKOEK
    • Makes 8 MEDIUM 25 mins
    • 500g self-raising flour, plus extra for dusting
    • pinch of salt
    • 1 x 340ml can beer

    Instructions

    1

    For the bean dip, place the beans, garlic, chilli, lemon juice, oil, paprika and herbs in a bowl. Use a fork to crush the beans roughly. Season. Mix in the rest of the ingredients, drizzle with oil and sprinkle with the extra herbs. Set aside.

    2

    To make the roosterkoek, place the flour in a bowl and mix in the salt.

    3

    Make a well in the centre of the flour and add the beer, mixing it into a workable dough. Rest for about 30 minutes.

    4

    Flour a surface or dust your hands with flour, shape the dough roughly into 5 squares. Heat a griddle pan over moderate coals. Grill the roosterkoek on the griddle pan, turning a few times. They are ready when they make a hollow sound when tapped. Serve with the spicy bean dip and camping dressing.



     

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