A meze-style spread of borlotti beans and roasted red pepper, blended with garlic and olive oil until thick, smoky, and easy to swipe with bread.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Put the borlotti beans and roasted peppers in a food processor, leaving a few coarse pieces.
Add the garlic and olive oil, and pulse in short bursts.
Check the salt and acidity of the spread, and adjust the texture with olive oil.
Transfer to a serving plate and finish the top with strips of roasted pepper.
💡 Tip: Do not puree the borlotti beans completely; a lightly grainy texture sits better on bread.
🍽️ Serving suggestion: Drizzle with olive oil and serve with toasted bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~150
kcal calories
6
g protein
18
g carbs
6
g fat
0.2g
Sugar
5.6g
Fiber
291.6mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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