kidney bean dip
kidney bean dip

Spicy Red Kidney Bean Dip

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)


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.