Recommended as a dip with veggie sticks or crackers
- Total time: 10 minutes
Ingredients
- 255g canned red kidney beans (one can), rinsed and drained
- 150 g canned chickpeas, rinsed and drained
- 40 ml lemon juice
- 2 tsp olive oil
- Pinch of pepper and a good pinch of salt
Method
- Place all ingredients into a food processor and blend until smooth.