½ red onion – finely diced
1 large garlic clove – finely diced
1 teaspoon ground cumin
½ teaspoon fennel seeds
½ teaspoon dried oregano
2 tablespoons tomato paste
2 400g tins black beans
Juice of 1 lemon
¼ cup olive oil
¼ cup water
Sea salt and cracked black pepper
Extra olive oil for sautéing
Heat a generous glug of olive oil in a sauté pan over a medium heat. Cook the red onion and garlic for 5 minutes. Add the cumin, fennel seeds and oregano.
Cook for a further minute. Add the tomato pasta and black beans, sauté for 4 minutes.
Remove from the heat. Combine with the lemon juice, olive oil and water. Use a food processor or stick blender to blitz until fairly smooth.
Taste and season generously with sea salt and cracked black pepper.
Place in the fridge to cool completely before serving.
Recipe by Kelly Gibney