Kidney Bean and Coriander Dip

kidney bean dip recipe

Kidney Bean and Coriander Dip

Recipe Type: Snacks

Cuisine: Mexican

Author: Caroline Artiss

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 1.5 cups

If you're getting a bit bored of hummus or guacamole as a dip then you have to check out my yum kidney bean and coriander dip for something different, healthy and tasty.

Ingredients

• 1 shallot, finely chopped

• 2 fat cloves of garlic, finely chopped

• 1 can kidney beans in water

• 1 tbsp tomato puree

• 2 tbsp olive oil

• 1⁄4 tsp cumin powder

• 1⁄2 tsp paprika powder

• 1⁄4 tsp chili flakes

• 1 stalk celery finely chopped

• salt / pepper to season

• 2 tbsp chopped fresh coriander / cilantro

• 1 tbsp crumbled feta cheese.

Instructions

1. Heat the oil in a pan, add the shallots, garlic and celery, cumin, paprika and chilli flakes

2. Saute on a low heat until soft, 3 – 4 minutes

3. Add the kidney beans, half of the water, and the tomato paste

4. Leave to simmer gently for 15 minutes

5. Give it a stir every now and then and you can add an extra tablespoon or two of water if it get’s too dry.

6. Once it’s cooked, mush together with a fork or potato masher

7. Season to taste, and add the coriander

8. Sprinkle with feta cheese before serving