Red Kidney Bean Dip Recipe | Nigella Lawson
Level: Simple
Serves: 10 as part of a mezze platter
Per Serving Nutrition: Serving Size 1/10 | Calories: 155 | Total Fat: 4 g | Saturated Fat: 1 g | Carbohydrates: 22 g | Fiber: 9 g | Sugar: 2 g | Protein: 8 g | Cholesterol: 0 mg | Sodium: 142 mg
Total Time: 55 min | Prep Time: 10 min | Resting: 30 min | Cooking: 15 min
- 3 tablespoons olive oil (avoid extra-virgin)
- 1 large onion, chopped finely
- 3 large cloves garlic, either minced or grated
- 1 3/4 cups kidney beans, save the liquid from the can
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
- Zest and juice from 1 lime
Special equipment: food processor
- Warm the olive oil in a pan, then add the onion and garlic, sauting until they become soft and lightly browned.
- Mix in the kidney beans with their reserved liquid. Stir through the tomato paste, cumin, coriander, and cinnamon, and let cook for a few minutes to blend the flavors.
- Add the lime juice to the pan. After removing the pan from the heat and letting it cool slightly, process the mixture in a food processor until you reach a coarse pure consistency.
- Once the dip has cooled, spoon it into small serving dishes and sprinkle the reserved lime zest on top to finish.
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