A beautiful and flavoursome bean dip that’s made with red kidney beans, this dip is a great appetiser with crackers or vegetable sticks.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil, for cooking
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- Pinch salt
- 1 tbsp curry powder
- ¼ tsp ground cumin
- ½ tsp garam masala
- 1 tin red kidney beans, rinsed & drained
- 2 large tomatoes, roughly chopped
- Juice 1 lemon
- 1 tsp lemon rind
- 1 tsp rice malt syrup
Method
- In frying pan over medium–high heat, heat oil and sauté onion and garlic until translucent.
- Add salt and spices and cook until fragrant.
- Place kidney beans in food processor and add cooked onion mix.
- Add remaining ingredients and pulse until combined.
- Place in fridge to cool and serve with celery and carrot sticks or your favourite crackers.
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