I’ve been experimenting again with dips and spreads. I had half a tin of kidney beans and half a tin of chickpeas in the freezer so I blitzed them up with some Greek yoghurt and curry powder and the result was this gorgeous spread that’s perfect to have on oatcakes or in a wrap with some salad.
What a great way to use up any leftover beans!
Curried kidney bean and chickpea spread
Half a can of kidney beans
Half a can of chickpeas
2-3 tbsp Greek yoghurt
1 tbsp curry powder (or to taste)
Salt and pepper
- Place the kidney beans and chickpeas in a food processor and blitz until they’re mashed up.
- Add the Greek yoghurt and carry on blitzing until you get the consistency you require.
- Add the curry powder to give as much or as little heat as you like.
- Season with salt and pepper.