Chilli jam and white bean dip

This dip combination packs some serious punch, although you can reduce the amount of chilli. This is great served with bread, crackers or something else for dipping in.

Credit: Freshly Picked with Simon Toohey

• serves

  4

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 2 birds eye chillies (see Note)
• 2 long red chillies (see Note)
• 4 garlic cloves
• ½ brown onion, roughly chopped
• 1 truss tomato, roughly chopped
• Salt and pepper to taste
• 75 ml olive oil
• ¼ cup white wine vinegar
• ⅓ cup brown sugar
• 2 cans cannellini beans, drained and rinsed
• 2 tbsp tahini
• 6 ice cubes
• 2 limes, juiced

Instructions

1. Place chillies (see Note re heat level) in a food processor along with three garlic cloves, 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.
2. Place in a pan with the olive oil (I know it seems like a lot of oil but only a small amount of jam is used when eating it, so it all balances out in the end) and salt and pepper.
3. Sweat these ingredients off for about 10 minutes until soft and sweet. Add in the vinegar and brown sugar along with 100 ml of water. Cook down until thickened and delicious. Keep tasting until you have hit the flavours you are after.
4. While the jam is cooking down, add the beans to the food processor along with the tahini, the remaining 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 to taste and blitz one more time. Taste. It should be soft and creamy to juxtapose to the jam which is hot, sharp and sweet.
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.

Note

This is a fiery chilli jam recipe for the avid spice enthusiasts; however, you can adjust by only using long reds, and removing the seeds, if that is preferred.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.