Red Bean Dipped Sauce

 

• 2 cups red beans (Boiled)
• Half a teaspoon of lemon juice
• 1 teaspoon of tahini
• Half a cup of extra virgin olive oil
• 2 cloves of garlic (crushed)
• Salt
• 1 small red onion
• 2 tablespoons of olive oil
• 1 teaspoon red chili powder
• 1 dessert variant (for turning chickpeas)

service 

• Toasted toast bread cut into triangles and served with spices

Separate a handful of boiled red beans and keep aside to sprinkle later. In good condition, transfer the kidney beans to the food processor. Add the lemon ingredients, tahini, crushed garlic in a food base, olive oil and salt. Pulse in a blender until it becomes a puree.

Transfer the red beans to a serving platter. Heat the olive oil, add the ground pepper, take it off the heat and aim it right over the dip. Add the red onion cut into crescents and rubbed with salt. Melt the butter in a frying pan and add the red beans, turn them a few times, remove from the heat and sprinkle over the red beans. Sprinkle with fresh thyme and serve with toppings of bread.