Red Kidney Bean and Lime Dip
Serves
10
Total Time
11mins
Calories
71
Looking for a creamy, spicy dip to put out alongside your classic salsa and guacamole? You have to think about this one in advance for the beans to soak, but it is so delicious that it's well worth setting an a...
- Red onion1halved
- Canned red kidney beans420 gdrained
- Lime1zest of
- Garlic clove2
- Extra virgin olive oil25 g
- Ground cumin½ teaspoon
- Ground coriander½ teaspoon
- Ground cinnamon1 pinch
- Salt & pepperas needed
- Ice3
- Tomato paste50 g
- Extra virgin olive oilas needed
Ingredients
- 1. Add red onion, garlic clove, extra virgin olive oil, ground cumin, ground coriander and ground cinnamon to the TM5 bowl
- 2. Chop with MC in place - approx 2 sec, speed 6
- 3. Scrape down sides of TM5 bowl
- 4. Sauté - approx 8 min, Varoma, speed 1
- 5. Then add salt & pepper, canned red kidney beans, ice and tomato paste to the TM5 bowl
- 6. Blend with MC in place - approx 30 sec, speed 7
- 7. Scrape into a serving bowl
- 8. Top with lime zest and juice and a drizzle of EVOO
- 9. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
