This delicious vegan dip is perfect for everyone who loves hummus but is tired of always using chickpeas. Kidney beans and olive oil give the dip a creamy texture while the heathy spices add flavor and digestive benefits to the mix.
As only two tablespoons of beans are used and the onion powder can be substituted by asafetida, the dip is suitable for people with IBS sensitive to FODMAPs.
(for one portion)
2 heaped tbsp of canned kidney beans (rinsed)
1tsp garam masala
1/4 tsp turmeric
1/4 tsp cumin
1/2 tsp salt
1/2 tsp dried coriander
1/4 tsp onion powder (or asafetida if your digestion is sensitive to onions)
Black pepper to taste
1 tbsp extra virgin olive oil
Just blend everything together in a blender (or use a hand blender or a fork) and serve it with potato wedges, cut veggies or as a spread on bread. Enjoy!