Kidney Bean Sesame Seed Dip | Rajma Til Dip | GF and Vegan
A protein rich Dip made with Kidney beans & roasted sesame seeds. 100% gluten Free and Vegan
Yield: 200 grams
Equipment
- 1 Wet Blender
Materials
- 1 cup Kidney Beans Cooked Kidney beans Rajma, if using Canned beans drain before using
- 3 tbsp Sesame seeds roasted - you may also use Tahini instead, if using that adjust salt and spice accordingly
- 1 tsp salt
- 1/2 tsp Whole Black Pepper
- 1/2 tbsp Sumac
- 1/2 tsp Red Chilli Flakes
- 1/4 cup Olive Oil split use
- 3 TBSP Madras Curry powder See notes for substitutes
- 1 tsp Lemon Juice
Instructions
- In a blender, puree the cooked rajma with salt and half the olive oil.
- Now add the rest of the spices, sesame seeds and blend at low speed, scraping down the mixture every few seconds.
- Serve dip at room temperature with crudites / falafels or any chips / wafers of your choice.
Notes
Notes:
- If using Canned beans, drain and use
- If using raw beans, wash and soak for 8-10 hours, rinse in several changes of water, cook in fresh water till soft, but not mushy.
- Drain the cooked water from the beans (you can use it soups and stew)
- If you don’t have Madras Curry powder, use a mix of 2 TBSP Coriander powder and 1/2 TBSP jeera powder + 1/2 tsp pepper powder