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Armenian Red Kidney Bean Dip



Bean Dip

  • 1 (15 oz) can red kidney beans, drained & rinsed

  • 1 small onion, grated and juiced

  • 1 small clove garlic, grated

  • ½ lemon, zested and juiced

  • 1 Tbsp tomato paste

  • 2 Tbsp olive oil

  • ½ tsp cumin

  • ½ tsp coriander

  • ¼ tsp cinnamon

  • ¼ tsp paprika

  • ¼ tsp fine salt

  • 1/8 tsp black pepper

  • 1-2 Tbsp water (if too thick)


  • 1 Tbsp minced fresh parsley

  • 1 Tbsp chopped walnuts


  1. Pour beans into large mixing bowl.

  2. Grate onion using a box grater, onto paper towel. Use paper towel to squeeze out excess liquid from grated onions.

  3. Zest lemon, then juice into small bowl, being careful to pick out seeds.

  4. Pour lemon juice into bowl with beans, along with zest.

  5. Add the rest of the ingredients to the bowl (Except garnish ingredients)

  6. Purée with a masher or fork until smooth and creamy. Add water if too thick (1 Tbsp at a time)

  7. Garnish with parsley and walnuts and serve with pita chips or crackers. Enjoy!

Armenian Red Kidney Bean Dip
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