Ingredients

• Main Ingredients:

• 200 gm. tin of mixed beans; kidney, pinto, butter, chickpeas, haricot, black-eyed, cannelloni, mixed or any other type of beans you have.

• 1 cloves garlic, peeled

• 1 level tsp. dry roasted cumin seeds

• 1/4 tsp. chilli/paprika powder, adjust to taste

• 1 tbsp. chopped coriander leaves. You can use parsley.

• Juice of 1 lemon. Adjust to taste.

• 50 ml. olive oil of good quality

• A good sprinkling of freshly ground black pepper

• Garnish:

• 1/4 tsp. sweet paprika/chilli powder, according to taste

• 2 tsp. chopped coriander leaves for garnish

• Thinly sliced rings of 1 red onion (optional)

• 1 chopped green chilli (optional)

• 1 tbsp. olive oil

Instructions

1. Purée all main ingredients, together in a blender. If it looks too solid/thick, thin it by stirring in a little warm water. It should be of a spread or paste like consistency. For a dip, it should be a little thinner.

2. Transfer to a serving bowl/dish.

3. Garnish with onion rings and chopped green chillies, if used. Onions give the salad a nice crunch and chillies give a 'bite'.

4. Garnish with coriander leaves and a paprika and then drizzle olive oil on top.

5. Serve with any type of fresh bread. Pita bread or Naan/Nan or small pieces of toast are especially good with it.

6. Also see Salad Selection and Salad Dressings