• 1 large red pepper, deseeded and cut into strips
• 1 x 450g tin cannellini beans
• 1 tsp Harrisa Spice or 2 drops Red Chilli Spice Drops®
• 6 drops Garlic Spice Drops®
• 1/4 tsp sea salt

1. 
   
2. Roast the red pepper in a preheated oven at 2180°C/350°F/gas mark 4 for 15 minutes until tender. Remove from the oven.
3. In a blender, add the cannellini beans plus half the water from the tin with the rest of the ingredients including the roasted pepper and blend until smooth.

Squeeze a little lemon juice to give it a refreshing touch.