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 1/2 cup rajma (kidney beans), boiled or canned2 tbsp thick yogurt1 small tomato, finely chopped1 small onion, finely chopped1⁄2 tsp cumin powder2 garlic cloves , minced5-6 jalapeno slices, finely choppedHandful of coriander or parsley1 stalk green onion, chopped
Juice of 1 lemonSalt, to tasteFreshly crushed pepperChili 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