Smoky Kidney Bean Dip

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From "The Organized Cook" copyright 2022 by Amelia Freer. "For those who don’t like hummus, this is for you. A really economical recipe and a great one to reach for when it feels like there’s nothing left to eat in the kitchen apart from one tin of kidney beans lurking in the back of the cupboard! Kids usually like it too, perhaps with some toasted tortillas, corn chips, wraps or crispy baked pitta along with a lovely selection of dipping vegetables (such as chopped carrots, cucumber, sugar snap peas, cherry tomatoes etc.)." For Cassie I used I think 1/2 tsp regular paprika.

 

  • 1 × 400 g tin of red kidney beans, drained and rinsed
  • 1 small clove garlic, crushed
  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • juice of ½ lemon
Place all the ingredients in a blender and blitz until smooth, scraping down the sides a couple of times as you do so. You might need to add a few splashes of water to get the right consistency. Add 1 tablespoon at a time and blitz until it all combines (just 1-2 tablespoons is usually enough).

Taste and adjust the seasoning.

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