This spread can be made from any canned beans but Red kideny beans give a nice colour. If you don't want it spicy leave out the chilli powder.

Ingredients

1 x 415 g can of red kidney beans, rinsed and drained

2-3 T sundried tomato pesto or regular pesto (optional)

2 cloves garlic, chopped

2 spring onions, chopped roughly

1⁄2 t chilli powder

1⁄2 t ground cumin

1⁄2Cup fresh parsley

1⁄2Cup fresh coriander

Juice of 1 lemon

Salt and pepper to taste

Method

1. Place all ingredients except one spring onion in a processor or blender and process a few minutes, until smooth.
2. Season with salt and pepper.
3. Spoon into a serving dish and top with finely sliced reserved onion.

Serving Suggestion: serve with raw vegetable sticks, (eg. carrot, celery, red pepper) wholegrain crackers and / or pita bread.