Black Bean Dip with Spicy Tortilla 

Recipe by: Clement Pedro

Serves: 6
Preparation time: 10 minutes
Chilling time:  20-30 minutes
 
2T Canola oil
1 Onion, roughly chopped
Salt and freshly ground black pepper to taste
1t Ground cumin
1t Ground coriander
2 Cans kidney beans
1 Lemon, zested and juiced
½ cup plain yoghurt
¼ cup of extra virgin olive oil
 
For the spicy tortilla chips
 
6 Seeded Tortillas
3T extra virgin olive oil
Flake salt to season
Smoked chilli flakes to season
1 Lemon zested
 
Heat the oil over a medium heat. Add the onions and season lightly with some salt. Sauté the onions for 10 minutes or until completely soft and caramelized. Add the spices and toast in the pan with the onions until they become fragrant.
Add the beans to a blender along with the fragrant onion mixture. Add the zest and juice of the lemon before blending with the yoghurt and olive oil. Season with salt and freshly ground black pepper to taste.
 
For the spicy tortilla chips: Brush the tortillas with extra virgin olive oil before sprinkling over the salt, chilli flakes and lemon zest. Cut into rough triangles before placing in an oven preheated to 180. Bake in the oven for 10 minutes or until golden and toasted. Serve with the black bean dip.