Spicy bean dip

There is a world of bean dips that span most cultures and cuisines and are relatively unknown but amazing. These bean dips are beginning to gain traction, especially amongst the folks who want to eat healthier and move to vegetable proteins. However, most commercial bean dips that cater to that market are bland and tasteless. This recipe is most definitely not one of those.

Most folks cook beans in water with salt. For years, I have been adding garlic, bay leaves, and/or other herbs and spices to the cooking process. This small change makes such a big difference to how the cooked beans taste. The beans come out infused with these flavours and are bright in taste rather than bland.

This recipe exceeded my expectations. Creamy and popping with flavours from the chillies and smoked paprika, this dip is one I could feast on. Make sure you have a large serving; it will disappear fast. I used black-eyed peas, but you can feel free to use any white or light-coloured bean of your choice. This is a very versatile dip, so be creative.

This book is one of my favourites for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, and we will eventually get there. Each recipe has been fabulous, with an excellent combination of ingredients and the perfect recipes to highlight each vegetable; this is a cookbook I should be cooking from every day.

For more recipes from this cookbook, click here.

Ingredients:

3/4 cup dried white beans of your choice, black-eyed peas, navy beans, or cannelloni beans

1 dried red chilli

1/2 or 1 small bay leaf

2-3 cloves garlic

A small pinch of dried rosemary (optional)

1 teaspoon salt

Water

1 tablespoon + garnish smoked paprika

1 teaspoon ground cumin

3-4 cloves roasted garlic (optional)

Salt, to taste

A drizzle of olive oil

Crudités: Raw carrots, zucchini, cauliflower, beets, broccoli, sugar snap peas, cucumbers, beans, or other vegetables that you love

Pita bread

Breadsticks

Baguettes

Cook the beans in a pressure cooker or Insta-pot covered in water and with the dried chilli, bay leaf, garlic, rosemary, and salt. Cook till very soft and mushy. Cool and reserve the beans and water.

When cool, remove the bay leaf and discard it. Purée the beans with the cooked dried red chilli, cooked garlic, smoked paprika, cumin, roasted garlic, if using, and salt. Add just as much bean cooking broth to make a thick and smooth dip with a clingy consistency. Taste and adjust salt, spice, and other flavors. You want a bold and flavorful dip.

Serve in a bowl sprinkled with some smoked paprika and a generous drizzle of olive oil. Serve with crudités or breads as suggested above,