Red Kidney Bean Dip

Total Time:
55 min
Prep:
10 min
Inactive:
30 min
Cook:
15 min

Yield:
10 as part of mezze meal
Level:
Easy

Ingredients
  • 3 tablespoons olive oil (not extra-virgin)
  • 1 large onion, finely diced
  • 3 fat cloves garlic, minced or grated
  • 1 3/4 cups kidney beans, reserving the liquid in the can
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper
  • 1 lime, zested and juiced
  • Special equipment: food processor
Directions
  • Heat the oil and cook the onion and garlic until soft and golden.

  • Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.

  • Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.


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