Whether I’m eating crackers, nachos or chips what enhances the flavour and take it up a notch is a good, hearty dip. Although it’s convenient to just pick a dip in the store, sadly it’s loaded with sugar and chemical preservatives. On the contrary, this homemade Tomato Bean Dip is not only healthy and but a perfect combination of various flavours such as tangy, sweet, savoury and spicy. It’s very easy to make (you just have to blend a couple of ingredients) and is full of wholesome nutrients as well.
The ingredients of this dip are very much accessible and simple. As you can notice in the picture below, they are clean, nutritious, and also presents various flavour profiles. You can make this recipe adaptable according to what’s available or your own taste, for example, replacing seeds with nuts like cashews, walnuts, almonds, etc.Print
Tomato Bean Dip
- Prep Time: Overnight
- Cook Time: 25 minutes
- Total Time: Overnight
- Yield: 2 cups 1x
- Category: Dips and Condiments
- Method: Stovetop + Blender
- Cuisine: Modern Indian
Tangy, sweet and spicy Tomato Bean Dip which is very delicious and healthy at the same time. It can be relished with crackers, nachos, chips or any finger snack.
- 1 cup cooked/boiled kidney beans or rajma
- 2 large tomatoes
- 1 medium-sized onion
- 3–4 cloves of garlic
- ⅓ cup dry roasted mixed seeds (like pumpkin, sunflower, hemp)
- 3 tbsp olive oil
- 1 tbsp jaggery powder or whole cane sugar
- 2 tbsp lemon juice
- 1 tbsp cumin powder
- 1 tsp black pepper powder, freshly ground
- 1 tsp red chilli flakes
- Salt to taste
- Slice tomatoes and onions into big chunks. Peel the garlic.
- In a pan, add 1 tbsp olive oil and saute tomato, onion and garlic or meduim low for 15 minutes or until tomatoes become totally mushy and starts to leave their skin. Let it cool.
- Once cool, add this mixture, cooked kidney beans and all the other ingredients in a mixer or food processor.
- Blend will a smooth dip like consistency is achieved.
Keywords: Vegan, tomato, kidney beans, dips, condiments