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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
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Condiment, Dip
Cuisine:
International
Keyword:
easy party snack, Gluten Free, Kidney Bean, party appetiser, Party food, Party Ideas, Party snack, Plant Based, Rajma, Rajma Dip, Vegan
Yield:
200
grams
Author:
Kalyani
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