Spicy Red Kidney Bean Dip

Spicy Red Kidney Bean Dip


April 19, 2012

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


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


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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