Chilli Jam and White Bean Dip Recipe
This recipe is rated 5.0 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Entertaining
Sauces & dips
A rich, spicy chilli jam is carried beautifully by the soft, nutty flavour of this white bean dip. They’re a match made in dip heaven (what a place!). Scoop it up with corn chips, a crusty baguette, or your favourite seedy crackers!
You will need
Serves 4
- 2 birds eye chillies*
- 2 long red chillies
- 1/2 brown onion, roughly chopped
- 1 truss tomato, roughly chopped
- 75ml olive oil
- 1/3 cup brown sugar
- 1/4 cup white wine vinegar
Bean dip
- 2 cans cannellini beans
- 2 tablespoons tahini
- 6 ice cubes
- 2 limes, juice
- Salt and pepper
Recipe: Simon Toohey
Directions
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Step 1
Place chillies in a food processor along with the onion and tomato and blitz until chunky. This is really up to you if you rather have a course jam or a fine smooth style. The spiciness is up to you too; if you like it milder, remove more seeds from the chilli. If you like it hot, go nuts!
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Step 2
Pour the mixture into a pan with the olive oil and add salt and pepper.
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Step 3
Sweat these ingredients off for about 10 minutes until soft and sweet. Add in the vinegar and brown sugar along with 100ml of water. Cook down until thickened and delicious. Keep tasting until you have hit the flavours you are after.
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Step 4
While the jam is cooking down. Add the beans to the food processor along with the tahini, the final garlic clove and the ice cubes and blend for about 5 minutes until super smooth and the ice has melted. Add the lime juice and salt and pepper and blitz one more time. Taste. It should be soft and creamy to juxtapose to the jam which is hot, sharp and sweet.
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Step 5
Pour the white bean sauce into a bowl and top with the jam. This is perfect served with crackers or bread and a range of olives and capers and plant-based cheeses.
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Hot tip!
*This is a fiery chilli jam recipe for the avid spice enthusiasts, however, adjust by only using long reds if that is preferred.
Recipe: Simon Toohey
