This recipe was kindly passed down to me from my beautiful auntie. I loved it so much I needed to re-make it and share it with you. It's vegan, gluten, and sugar-free.
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Yield: one medium container
Ingredients
- 3 shallots (can use regular red onion too)
- 5 garlic cloves
- 1 tbsp tomato paste
- 1 can of cooked kidney beans (keep the water)
- 2 tsp turmeric powder
- 2 tsp paprika
- Salt & pepper
- Fresh parsley
- Chilli (optional)
- Can of chopped tomatoes (optional for a fuller-flavour)
- Some good cooking oil
Method
- Finely dice the shallots and garlic and fry in oil until both are golden brown.
- Add in the paprika and turmeric as well as the salt & pepper.
- Add in a whole tin of kidney beans and tomato paste. The addition of the chilli paste is optional at this point. Then add a can of chopped tomatoes.
- Simmer for around 10-15 minutes until the liquid has reduced a little bit.
- Once slightly cooled, blend until the mixture is roughly smooth.
- Transfer the mixture to a glass container.
- Wash and dice up the parsley and sprinkle on top.
This dip can be enjoyed cold but it’s nicer served at either room temperature or even a little warmer.
Cut up any vegetables you want / bread sticks / spread on toast / into a wrap / sauce topping. Its very hearty, full of flavour and nutritious!
That’s all friends
@afoodieworld
