Photo: Title

Mexican Chilli Bean Dip

​Serves up to 4


400g can of kidney beans, rinsed and drained
3 ripe tomatoes
1 clove of garlic
1 tsp sweet paprika
1 tsp hot paprika
1 tsp dried oregano
20g fresh coriander. coarsely chopped
Salt and freshly ground pepper, to serve
To Serve
Pitta bread (white or wholemeal)
Fresh vegetable crudités (whatever you have to hand - carrot sticks, cucumber batons, chicory, baby corn etc.)


​Place all the ingredients in a food processor and blitz to a smooth, dipping consistency.  Transfer to a serving bowl.

Serve the dip with warm Pitta bread and fresh vegetable crudités.

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