White- & Kidney Bean
Dip with Seed Topping

Makes two bowls, 517 Cal per bowl

What you need: 
1 can (250 g / ) boiled kidney beans
1 can (250 g / ) boiled white beans / canellini beans
1 tbsp of white vinegar
0,5 dl water
2 tbsp of pesto genovese
salt and pepper to taste
2 tbsp sunflower seeds
2 tbsp sesame seeds
0.5 tsp chili powder

What you do:
Add beans to a food processor or mixer and mix until the beans turn into a smooth paste. Add vinegar, water, pesto, salt and pepper. Heat a pan and dry roast the seeds quickly with some chili powder and salt. Toss around often to make sure the seeds don’t burn. Move the seeds over to a bowl, top the dip with roasted seeds and serve this creaminess as a sauce or dip.