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Spicy Red Kidney Bean Dip

Yields1 Serving

 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
1

In 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.

2

Put 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.