1 October 2012: Today I am garateful for delicious vegan recipes out there and to people sharing those. I love red kidney beans, I love dips – yes!
Hello everyone, I haven’t written a recipe in a while, so I decided today I write about my Red Kidney Bean dip. It is how you make humus, but there are some things that are different into it. Here goes:
One or 2 large cans of 540 ml of Dark Red Kidney Beans. (washed thoroughly after opening)
4 tablespoons of tahini
1 to 2 teaspoons of sea salt (regular iodized salt is not good to use)
2-3 cloves of Garlic
2-3 tablespoons of Lemon Juice Squeeze
1 teaspoon of Ground Cumin
1/2 teaspoon of Sweet Paprika
2 tablespoons of Extra Virgin Olive Oil.
half-one cup of water….. or as desired texture, but for dip, it shouldn’t be too tender.
How to prepare:
Get a food processor, and first add in the tahini, Olive Oil, water, lemon and garlic. Process it very well until garlic is well pureed
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