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.
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Mmm Cathy this sounds delicious! And quick to make, I’m a massive hummus fan, so this is right up my street!
Thanks for visiting my blog. I’m also a massive hummus fan – I think I need to make some more soon!
What a great way to use up all the leftovers – brilliant idea.
I’m on a bit of a healthy trip at the moment and this looks soooo fregging good!
Thanks so much for sharing hun – Need to get all the bits in my next shop and give it a go.
Charlotte x
This sounds right up my street, pinning to make ASAP!
This is so clever. Definitely trying it when I have some leftover beans!