Kidney Bean Pate

Kidney Bean Pate


2 people made this

Simple Mexican inspired veggie dip or pate with a little kick. I sometimes like to add a little more garlic and chilli.


Serves: 8 

  • 1 (400g) tin of kidney beans, rinsed and drained
  • 1 clove of garlic, peeled
  • 2 teaspoon ground cumin
  • 3 teaspoon ground coriander
  • 1/2 teaspoon chilli flakes
  • 30ml olive oil
  • water to bind
  • salt and pepper

Preparation:5min  ›  Ready in:5min 

  1. Put all the ingredients in a food processor and blend/chop until smooth. Add water until you like the spreading consistency, then add salt and pepper to taste.
  2. Serve with brown toast, crusty bread, ryvita or anything you feel like.

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