Sunday, 4 November 2012

Erzatsz chilli spread/dip

Occasionally my other half's needs for nice things to put in sandwiches don't tally with expeditions to the sort of places where such things can be got. This is one way our usual stockpile of tinned beans can come in handy! I decided against hummus today because the process of turning chickpeas into paste is annoying - neither the potato masher nor the smoothie blender can deal with them that well, so I have to mash them up with my hands first. Not fun. Kidney beans are a lot softer and hence easier to make spread and dip out of.

1 standard tin red kidney beans
A really tiny red onion (we had an entire crop of onions the size of a large marble - this would be about a quarter of a normal onion!)
Juice of half a lemon
Half a small red pepper
A sprinkling of paprika

Pour the ingredients into a bowl, stir everything together and squish with a potato masher
Put the whole lot in the blender jug and blend slowly, occasionally taking the jug off and shaking it to alternate which of the contents get near the blades.

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