Warm Spicy Bean Dip

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Warm Spicy Bean Dip

 

 

2 teaspoons olive oil

1 onion, chopped

2 cloves garlic, crushed

dash of Tabasco

1/2 teaspoon mild paprika

1/2 teaspoon ground cumin

two 300 g (10 1/2 oz) can red kidney beans, drained

1/4 cup plain soy yoghurt

 

 

1. Heat oil in a frying pan over medium heat. Add onion and garlic and

cook for 5 minutes.

 

2. Add Tabasco, paprika and cumin. Cook for 1 minute. Add beans and

cook for 5 minutes.

 

3. Transfer to a food processor. Add yoghurt and process until smooth.

 

 

Makes 2 cups.