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!

Ingredients

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)

Method

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.