Kidney Bean & Curry Dip

Kidney Bean & Curry Dip Ingredients

1 14.5-ounce can of kidney beans, drained & rinsed1⁄2 cup of Guju Coconut Indian Sauce2 tablespoons almond butter1⁄4 cup olive oil1 teaspoon sea salt1⁄2 teaspoon black pepper

Garnishes

1 tablespoon olive oil1 medium radish, ends removed & minced1 fresh sprig of parsley

Directions

Add kidney beans, Guju Coconut Indian Sauce, almond butter, olive oil, sea salt and black pepper to a food processor and pulse until very creamy.Pour into a bowl and garnish with olive oil, minced radish and parsley.Serve with assorted veggies and crackers.Serve and store leftovers in the fridge for up to 7 days.