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14 June 2009

Fragrant Red Kidney Bean Dip

I saw Nigella Lawson a recipe similar to this one as part of a middle eastern banquet once and thought it looked delicious. I have tinkered with it a little, and used some additional spices and herbs. The end result was very pleasing.

I found that I can smell this dip before I taste it - it is wonderfully aromatic.

Again I served this with toasted bread - just delicious!


2 medium onions
4 cloves garlic
5 tablespoons olive oil
2 tins red kidney beans undrained
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground green cardamom
Juice and zest 2 limes
1 bunch mint
Olive oil (extra)


Mince the onion and garlic in the food processor. Heat the olive oil in a fry pan and add the onion and garlic mixture. Cook until golden. Add the kidney beans (along with the liquid in the tin), tomato paste and spices. Cook for a few minutes. Take off the heat and allow to cool. When cool process in a food processor until well combined, but still lumpy.

Place in serving bowls and top with zest and mint. Drizzle with extra olive oil.

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