Spicy Red Kidney Bean and Sweet Potato Dip

Great in sandwiches or as a snack with pitta bread/carrot sticks/ryvita. In this photo I took it with a green salad, roasted aubergine and ryvita for lunch.

Time: 10 minutes
Serves: normally makes enough for two portions

Ingredients:

• 1 clove garlic
• olive oil
• 1 onion (optional)
• 1 sweet potato
• 1 tin kidney beans
• curry powder, chilli powder, paprika, black pepper (to taste)
• ideally a hand blender to whizz the dip, but otherwise you can just mash with a fork as all the ingredients are quite soft.

Recipe:

1. Cook the sweet potato in the microwave for 5-7 minutes (don't forget to stab holes in it with a fork!)
2. Fry the onion if using (I like it because it gives it extra texture and taste but if you don't like them leave them out!) and garlic in the oil with the spices
3. Drain the kidney beans and add along with the sweet potato (you can peel it or not, depending on what you like. Tip: if you don't like the skins in the dip, you can pop them in the oven for 5 minutes and make sweet potato crisps!)
4. Blend the ingredients to make a smooth dip