Crispbreads with white bean dip & pepper recipe

Ingredients

• 2 rye crispbreads
• ½ medium red pepper, seeds removed and diced
• Chopped fresh parsley, to garnish (optional)

• 75 g tinned cannellini beans, drained and rinsed
• ¼ garlic clove, crushed
• Lemon juice, to taste
• 2 teaspoons chopped fresh parsley
• Sea salt and ground black pepper, to taste

1. To make the white bean dip, place the cannellini beans, garlic, lemon juice, parsley, salt, pepper and 4 teaspoons of water in a food processor and pulse until smooth and creamy. To save time, the white bean dip can be made the night before and stored in an airtight container in the refrigerator.
2. To serve, spread the dip over the crispbreads and top with the pepper and parsley (if using).