Warm Kidney Bean Dip


1 can 340 g   Kidney Beans
3   Garlic Cloves
1 large   White Onion
3 tbsp 45 ml   Olive Oil
1 tbsp 15 ml   Tomato Paste
0.25 cup 60 ml   Parsley, washed and chopped
1 tsp 5 ml   Cumin
1 tbsp 15 ml   Lemon Juice
0.5 tsp 2 ml   each, salt and pepper

1. Heat the olive oil in a heavy bottomed skillet over medium heat. Mince the garlic and finely dice the onion, and stir them around in the olive oil for 3-4 minutes until they are browning.

2. Add the kidney beans, along with the liquid from the can, the tomato paste, the cumin, salt, pepper and the lemon juice. Stir everything around and mash up the beans roughly with a wooden spoon. Once the beans are heated and mushed, and everything is well mixed stir in the chopped parsley.

3. Serve smothered on pita triangles, or as the base for a veggie fajita.