Spicy red kidney bean dip with za’atar

Definitely worth dipping your best bread into

Published originally on my blog on 23 May 2017

I make bread all the time lately, at least twice a week, as I am in a serious sourdough kick, and one thing I like to have around in my fridge is all sorts of spreads and dips. Especially now that summer is here (yes, it seems that we skipped spring and went straight into summer here in the Netherlands) they make the perfect snack with freshly baked bread.

Exhibit number one, this dip. A red kidney bean dip that is following along the lines of hummus in the sense that it’s made with tahini, olive oil, garlic and lemon juice but it also contains spices, because I’m a spice fiend. There’s cumin and two kinds of hot dried chilli pepper —pul biber (Aleppo pepper) and boukovo (Greek red chilli flakes)— that bring heat and a pungency that’s quite pleasant.

It’s a dip full of earthy and meaty flavors from the beans, with freshness from the dill, it is vibrant from the garlic and spices, rich from the tahini and extra virgin olive oil, and aromatic from the za’atar. Definitely worth dipping your best bread into it, or your favorite pita, rusks or crudités.

Spicy red kidney bean dip with za’atar

Za’atar is a Middle Eastern herb and sumac blend with sesame seeds and it’s very aromatic and flavorful. Depending on where it is made, it may include oregano, thyme, and marjoram.

I always cook my own beans from dried, we Greeks do that, but you can certainly use canned and rinsed beans as well.