Mackie’s beany dip
Have a go at this delicious and filling bean dip, which we enjoyed with a bag of our Scotch Bonnet crisps.
Mackies Beany dip - serves 4
1 x 400g can of barlotti beans or chickpeas (drain and rinse)
1 finely chopped chilli
½ clove garlic (crushed)
1 teaspoon olive oil
1 teaspoon lemon juice
1 tablespoon chopped coriander
Salt and pepper
Mash the beans or chickpeas with a fork (or in a processor if you like it smooth) until they are a rough paste, and mix in the garlic and chilli.
Then add 1 teaspoon of water, lemon juice and olive oil and stir together. Add another teaspoon of each until the mixture is the right consistency for dipping.
Add the coriander and serve with a big bowl of Mackies crisps (Scotch Bonnet Chilli Pepper or Caramelised Red Onion recommended!).