Creamy Spread from Roasted Bell Peppers

Preheat the oven to 250 °C. Prepare a baking sheet and line it with baking paper.

Wash the bell peppers, core them, and cut them into quarters. Place them skin-side up on the baking sheet, drizzle with a little olive oil, and roast for 15–20 minutes at 245–250 °C until the skin starts to blister and blacken. Remove the bell peppers from the oven and immediately transfer them to a sealable box or bowl. Let them rest for at least 30 minutes – the steam will make it easy to peel off the skin later.

Meanwhile, peel the garlic. Place the white beans in a sieve, rinse thoroughly, and drain.