Mexican Bean Dip

You can never have enough of dips and this spicy Mexican bean dip is a change from the usual Mediterranean meze. Loaded with plant protein from the kidney beans (rajma), this tastes delish on toast, crackers or pita chips.

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Complete the meal with these other Mexican dishes-

1. Pomegranate Guacamole

2. Bean Tortilla Lasagna

3. Mango Salsa

What you need:

1 1/2 cup rajma (kidney beans), boiled or canned 2 tbsp thick yogurt 1 small tomato, finely chopped 1 small onion, finely chopped 1⁄2 tsp cumin powder 2 garlic cloves , minced 5-6 jalapeno slices, finely chopped Handful of coriander or parsley 1 stalk green onion, chopped

Juice of 1 lemon Salt, to taste Freshly crushed pepper Chili flakes

Putting it all together-

1. In a saucepan, heat 1 tsp oil and cook the onions, garlic and cumin powder. 2. Blend the beans with the yogurt, salt, pepper, chili flakes and the above mix till roughly smooth. Add some water if u need. 3. Transfer to a bowl and stir in chopped tomatoes, jalapenos, coriander, fresh lemon juice. 4. Spoon onto pita chips or toasted bread slices