This one’s going to be short and spicy. Pun fully intended.
There is no way to make this pretty, but damn, it’s yummy. Like hummus meets refried beans with a kick of sriracha – the perfect car snack when you need something munchy but with some semblance of nutritional value. I’m not against junky nibbles on road trips, but always feel a bit like a movie theatre floor by the time we arrive wherever it is we’re going.
No road trips this week, but plenty of eating at my desk. This.
Spicy Red Kidney Bean Dip
(adapted from Nigella Lawson, by way of the lovely Jeannette Ordas of Everybody Likes Sandwiches)
canola or olive oil, for cooking
1 onion, finely chopped
4 garlic cloves, crushed
1 Tbsp. curry paste
2 Tbsp. tomato sauce
1/2 tsp. garam masala
1 19 oz. (540 mL) can red kidney beans, rinsed and drained
juice of a lemon
a squirt of sriracha (the more, the spicier)
1 tsp. maple syrup or honey
In a medium skillet set over medium-high heat, heat a drizzle of oil and saute the onion and and garlic until soft. Add the salt, curry paste, tomato sauce, garam masala and cook for a few minutes, until nice and fragrant.
Put the kidney beans into the bowl of a food processor and add the cooked onion mixture. Add the lemon juice, sriracha and maple syrup and pulse until as chunky or smooth as you like. Adjust seasonings if necessary. Cool and refrigerate overnight (it’s even better the next day, and the day after that), and serve with pita chips, torn fresh pitas, tortilla chips, crackers or vegetable sticks.