Here is a recipe for some Curried Bean Dip I made for friends when they came over for dinner the other day. I’m calling it a dip but it is also very spreadable so could equally be called a spread.
The recipe makes enough to serve a group so we had leftovers which we really enjoyed as part of lunch over the weekend. It’s the kind of food that you like to have on hand because every ingredient in this is healthy, so it tastes like a treat but is good for you too. So snack away, my friends, snack away!
We especially liked it served with pieces of Bosc Pears. The combo of the sweet fruit and salty curry was great.
Makes about a cup and three quarters but the recipe can be halved. Note the word ‘about’ is used several times in the recipe as amounts or fairly flexible.
About 1 1/4 cup or 1 can White or Romano beans (rinsed and drained). We had some that we had previously cooked from scratch and put in the freezer, and then thawed before using.
About 1 1/2 teaspoon minced fresh ginger root
1 clove or garlic, minced
About 1/4 cup mild onion, chopped finely
2 tablespoons olive oil
1 teaspoons curry powder for a mild flavour, more if you like it stronger tasting.
1/4 teaspoon cayenne pepper (if your curry powder is mild not hot). Optional
1/4 teaspoon cumin
1 tablespoon freshly squeezed lime juice (may be substituted with lemon juice or wine vinegar)
1 teaspoon sesame oil
3/4 teaspoon of salt (or to your taste)
Up to about 4 tablespoons Greek yogurt
Heat oil in a frying pan and add ginger, garlic and onion. Saute until cooked, about 2 minutes. Add curry powder, cayenne if using, and cumin. Stir around coating the vegetables with the oily spice mixture. Transfer to a bowl of a food processor. Add beans, 1 tablespoon lime juice, and sesame oil. Give it a whir. Scrape down sides and add 2 tablespoons yogurt and 1/2 teaspoon salt. Whir it again until well combined. Taste and add another 1/4 teaspoon of salt or a bit more lime juice if you want. Add yogurt by the spoonful until the dip/spread reaches the consistency you want it.
This may be made the day before it is needed and keeps well covered in the fridge.