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Red Kidney Bean Dip with Veggies

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Serves 4 | Prep Time 10 | Cook Time

Why I Love This Recipe

A simple yet tasty coloured dip perfect for Valentine's day, especially when served with freshly cut veggies that we love to cut in heart shape for even more punch on the plate!

FEATURING: Any crunchy veggies you have at hand! Carrots, peppers, cucumbers, white turnips, watermelon radishes and radishes work great!

Ingredients You'll Need

435 g can of red kidney beans (you can also use dried beans that have been soaked, cooked and drained)
1 small garlic clove
3 tbsp extra virgin olive oil
juice of half a large lemon
1/2 teaspoon of ground cumin, or to taste (optional)
Sea salt and black pepper to taste
Fresh cilantro (or parsley) to garnish (optional)
Freshly cut veggies of your choice cut as you want (ex: peppers, carrots, radishes, watermelon radishes, cucumbers, etc.)


Drain your kidney beans and rinse well.
Add your kidney beans, garlic, salt, pepper, lemon juice, cumin and olive oil to a blender or food processor.
Blend until the beans are a smooth consistency. Scrape down the bowl if necessary. If your dip is too thick for your liking, add a little water to achieve the desired consistency.
Garnish the dip with chopped cilantro or parsley and a drizzle of olive oil.
Serve with freshly cut veggies of your choice (and/or with pita chips, tortillas, crackers, etc.). You can cut veggies as you want - for Valentine's Day, we love to cut in heart shape for even more punch on the plate!

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