Recipe: Curried Kidney Bean and Chickpea Spread

Curried kidney bean and chickpea pate

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

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

  1. Place the kidney beans and chickpeas in a food processor and blitz until they’re mashed up.
  2. Add the Greek yoghurt and carry on blitzing until you get the consistency you require.
  3. Add the curry powder to give as much or as little heat as you like.
  4. Season with salt and pepper.
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