Kidney Bean Dip with Chilli, Cumin, and Coriander
Featuring spices and delicious flavours, this Mexican-inspired kidney bean dip is a vegan hummus alternative that's also gluten-free.
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Cooking tools:
- Food processor
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Can opener
- Colander
- Spatula
- Serving bowl
Ingredients
- 1x 14 oz (400 g) tin red kidney beans, drained and rinsed
- 1 lime, zest and juice ((plus more to taste))
- 1 clove garlic, peeled
- 2-3 tablespoons extra-virgin olive oil
- 1 fresh red chilli, deseeded and roughly chopped ((see notes))
- 1 teaspoon ground cumin
- Small handful fresh coriander ((approx. 0.5 oz / 15 g))
- 2 tablespoons cold water ((plus more if necessary))
- Salt
- pepper
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