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Easy Bean Bread Spread/ Dip


Full of Mediterranean flavor, ready in 5 minutes and absolutely delicious kidney bean spread. I use it on bread and lettuce or as a dip for fresh vegetables. It’s smooth and creamy and thanks to oregano it tastes so fresh and light. Give it a go, I know you will love it! 👌


🍽 Serves 2-3

🕘 5 minutes


Ingredients

  • 1 can of kidney beans / 1 ½ cups of cooked beans

  • 4-5 sundried tomatoes

  • 1 Tbsp oil from the tomatoes

  • 1 tsp sweet paprika

  • 1 tsp oregano

  • ½ tsp onion powder

  • ½ - 1 tsp salt

  • Pepper to taste


Instructions

  1. Soak and cook kidney beans/ otherwise drain and rinse canned kidney beans.

  2. Place all the ingredients in a food processor/ blender and blend until smooth – approx. 2-3 minutes.

  3. It tastes best when chilled for 1+ hours in the fridge.

  4. Serve with bread, crackers and/or fresh vegetables. Garnish with bell pepper flakes/ chili flakes

  5. Enjoy! 💚


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