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Spicy Red Kidney Bean Dip

This one’s going to be short and spicy. Pun fully intended.

There is no way to make this pretty, but damn, it’s yummy. Like hummus meets refried beans with a kick of sriracha – the perfect car snack when you need something munchy but with some semblance of nutritional value. I’m not against junky nibbles on road trips, but always feel a bit like a movie theatre floor by the time we arrive wherever it is we’re going.

No road trips this week, but plenty of eating at my desk. This.

kidney bean dip
kidney bean dip

Spicy Red Kidney Bean Dip

Recipe link

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April 19, 2012

(adapted from Nigella Lawson, by way of the lovely Jeannette Ordas of Everybody Likes Sandwiches)

Ingredients

canola or olive oil, for cooking

1 onion, finely chopped

4 garlic cloves, crushed

pinch salt

1 Tbsp. curry paste

2 Tbsp. tomato sauce

1/2 tsp. garam masala

1 19 oz. (540 mL) can red kidney beans, rinsed and drained

juice of a lemon

a squirt of sriracha (the more, the spicier)

1 tsp. maple syrup or honey

Directions

1In a medium skillet set over medium-high heat, heat a drizzle of oil and saute the onion and and garlic until soft. Add the salt, curry paste, tomato sauce, garam masala and cook for a few minutes, until nice and fragrant.

2Put the kidney beans into the bowl of a food processor and add the cooked onion mixture. Add the lemon juice, sriracha and maple syrup and pulse until as chunky or smooth as you like. Adjust seasonings if necessary.

3 Cool and refrigerate overnight (it's even better the next day, and the day after that), and serve with pita chips, torn fresh pitas, tortilla chips, crackers or vegetable sticks.

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12 comments on “Spicy Red Kidney Bean Dip

  1. CathyH
    April 19, 2012 at 5:32 pm

    Sounds delicious!
    An unrelated question for you………When should we start our potato condos??
    Mine was a little sad last year, I had a tiny crop and think it was because I started it too late. I would love to try again this year.

  2. JulieVR
    April 19, 2012 at 5:35 pm

    I planted mine last weekend! Apparently they can grow in temps as low as -2!

  3. CathyH
    April 19, 2012 at 5:36 pm

    Thanks for the speedy reply! I will get on it pronto!

  4. Todd
    April 19, 2012 at 6:23 pm

    I like it… I always want to make different bean dips other than hummus, but have hard time finding inspiration sometimes. I’ll put this on the list.

  5. karen
    April 19, 2012 at 7:09 pm

    Score! Just whipped this up and it’s delicious immediately.

  6. Jan @ Family Bites
    April 19, 2012 at 7:16 pm

    I’m making a trio of dips for a birthday party on Saturday. Now it looks like there will be four of them on the platter – this looks too good to pass up!

  7. colesangel
    April 20, 2012 at 12:54 am

    Only one question…what’s sriracha? Well, ok, two questions…. Where would I get it once I know what it is?

    • JulieVR
      April 20, 2012 at 6:37 pm

      It’s that red chili sauce with the rooster on it – on the table at many Asian restaurants!

  8. Karen
    April 22, 2012 at 12:57 pm

    I love bean dips and I love spicy… thanks for this – I’ll be making it!

  9. kickpleat
    April 23, 2012 at 12:10 am

    Yay, so glad you made & loved this dip. I just bought kidney beans today just to make this dip. It’s a tried and true keeper :)

  10. JWiseman
    April 23, 2012 at 11:03 am

    SO GOOD! I agree with Karen – delicious immediately. I had a struggle convincing myself to return the tortilla chips to the cupboard and stop eating it (because I made it after dinner – which was dijon & herb marinated chicken fingers! :) Thanks for that one too Julie!)

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