clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Tomato Bean dip

Tomato Bean Dip

  • Author: Shradha Rawat
  • 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
  • 34 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


  1.  Slice tomatoes and onions into big chunks. Peel the garlic.
  2.  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.
  3. Once cool, add this mixture, cooked kidney beans and all the other ingredients in a mixer or food processor.
  4. Blend will a smooth dip like consistency is achieved.

Keywords: Vegan, tomato, kidney beans, dips, condiments