I love it when people are having parties or potlucks because it gives me a reason for me to use up all of my leftovers, yay! Secret revealed. It’s both a good and a bad thing because 1) I’m recycling all my leftovers but 2) I always end up making something amazing. And this time around was no exception. Forget hummus, I made the best damn bean dip ever — red kidney bean dip.
Now, I really hate red kidney beans. I strongly feel that they are only useful when being used in chilis and soups and that’s about it. I don’t know — I’ve just never been a fan. So when my friends, Adam and Ani, invited me to their birthday party, I knew I was going to use them all up and that eye sore of a jar of red kidney beans would be forever gone. Success!
But when I actually finished making the dip, it was so good that I was a little sad that I would be giving it all away. Atleast I was able to share the greatness of this dip with such a fun crowd — it turned out to be a big hit!
Again, feel free to switch up the beans and herbs and spices to your liking; however, there are a few ingredients that I believe are vital for this recipe. The cinnamon is an absolute necessity in this recipe as it imparts a unique flavour that just melts in with the beans. The lime juice also adds a fruity note to this dip as well. And finally, the caramelized onions add an overall sweetness that completes the balancing act.
Please try this recipe as-is and I am sure you will be WOW’d just as much as me.
Red kidney bean dip (adapted from Nigella Lawson)
What you’ll need:
– 1 tbsp coconut oil
– 1 small onion, sliced
– 4 cloves garlic, smashed
– 1/2 tsp ground cinnamon
– 3/4 tsp ground cumin
– 1/2 tsp whole coriander seeds
– 1/4 tsp ground black pepper
– 1/2 tsp cayenne pepper
– 1/2 tsp sumac
– 3 cups red kidney beans, cooked
– 1 lime, juice and pulp
– 1 tbsp chives, roughly chopped
– 1/4 cup Italian flat leaf parsley, roughly chopped
– Hemp seed oil, as needed (I did about 8 tbsp)
– Salt, to taste
What you’ll need to do:
1. In a small saucepan, dry toast all of the spices (cinnamon to sumac) for 1 minute or until fragrant. Remove from heat.
2. In a separate saucepan, heat the coconut oil until it melts over high heat.
3. Add the onions and sweat it out for 1 minute. Lower the heat down to medium-high heat and add the garlic. Add the spices and caramelize the aromatics for 10 minutes. Remove from heat and set aside.
4. Place all of the ingredients into a food processor and blend until smooth. Add as little or as much oil until you get your desired thickness (less oil for more of a chunkier dip, more oil for a thinner dip).
5. Serve with tortilla chips or store the dip in the fridge.