From blog post: Spicy Red Kidney Bean Dip
April 19, 2012
(adapted from Nigella Lawson, by way of the lovely Jeannette Ordas of Everybody Likes Sandwiches)
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.
