- 1 tin of red kidney beans, drained
- 2 tbsp olive oil
- 3 tbsp water
- 3 tbsp lemon juice
- 1 clove of garlic, peeled and roughly chopped
- 1 tsp chili powder
- A pinch of salt
- Combine all the ingredients in a blender and blend into a smooth paste.
- Chill for at least 2 hours before serving.
Makes about 400ml of dip.