Bean Dip Recipe

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So I'm having some people over tomorrow afternoon. Funnily enough, the person I was originally doing the event for is off sick with strep throat, so probably won't be joining the rest of us. But fingers crossed.

My plan is to make some kind of sour-milk-based coffee cake (as I am wont to do), and also offer this bean dip with "toasts" - like, sliced of bread cut into strips or quarters, brushed with some oil, and broiled for a couple of minutes.
It'll do.

It's not hummus. If only because hummus at least needs to have chick peas in it. But it's one of those type things. :-)

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BEAN DIP

1 onion, diced and fried in oil
Garlic a-go-go (see above)
1 tin red kidney beans, well-washed and drained
2 beets, peeled, diced, and boiled (or use a bunch of pickled beets, and skip the vinegar)
Red wine vinegar (see above)
Thyme
Coriander
Cloves

Combine everything in a food processor and blend until smooth. Serve with “miniature toasts” (brush with olive oil and put under the broiler for a bit).

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I'm kind of hoping it'll be an amazing shade of magenta. :-)