This dip is a perennial favourite of mine. There’s something about black turtle beans. They’re freaking awesome in dip, especially paired with the classic combo of smoked paprika and coriander!
Ingredients: (This made 1 and a bit litres of sauce. Maybe you might like to halve it, or maybe you would like a whole lot of dip. Seriously. You can’t go wrong with dip. There is a whole world of things to dip into dip, after all 😀 )
1 litre beans (3/4 black turtle beans, 1/4 red kidney beans)
2/3 cup lime juice
2/3 cup tahini
1 cup water
1/2 cup oil (sunflower, or another light flavoured oil. or you could leave out the oil and use soy milk for a healthier option)
2 teaspoons smoked paprika
1/2 cup finely chopped coriander leaves
1 tspn hing
2 tspn salt
Soak the beans overnight (or use the quick soak method) , and then cook them ’til they’re nice and tender
Add the beans with everything else to the food processor and whizz. That’s all!
As you can see, in the photo the polenta totally dominates the dip, so although the beans are the star of the show, I thought I’d better mention this guy.
I literally just made instant polenta according to the instructions on the pack, added smoked paprika, salt, poppy seeds and hing, put it in the fridge to cool for about 10mins and then cut into triangles. Then, you can either shallow fry it or deep fry it (for the naughtiest polenta ever.) But shallow frying it is definitely sufficient. In fact, I don’t personally even care if it’s fried or not. Polenta in any form is ok by me!