Red kidney bean 'hummus' and tomato salsa with spiced pastry dippers

Ingredients

For the hummus
200g/7oz cooked kidney beans (rinse and drain if using canned beans)
½ lemon, juice only
1 garlic clove, chopped
2 tbsp olive oil
For the tomato salsa
1 beef tomato, seeds removed, flesh chopped
¼ onion, finely chopped
2 tbsp chopped fresh parsley
1 tbsp balsamic vinegar
2 tbsp olive oil
½ tsp salt
For the spiced pastry dippers
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp chilli flakes
pinch medium curry powder
½ tsp salt
1 tbsp chopped fresh thyme
¼ sheet ready-rolled puff pastry
flour, for dusting
1 free-range egg, beaten
¼ onion, finely sliced

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the hummus, blend all of the hummus ingredients in a food processor until combined as a rough paste.
3. For the salsa, mix all of the salsa ingredients in a bowl to combine.
4. For the spiced pastry dippers, grind the coriander and cumin seeds, chilli flakes, curry powder and salt into a powder in a pestle and mortar.
5. Roll out the pastry onto a floured work surface and prick all over with a fork. Brush the pastry with the beaten egg.
6. Sprinkle the onion slices evenly over the pastry, then sprinkle the spice mixture over the top.
7. Transfer the pastry to a baking sheet and bake in the oven for 5-6 minutes, or until crisp and golden-brown.
8. Remove from the oven and cut the pastry into triangles.
9. To serve, place the spiced pastry dippers onto a plate and serve with the hummus and salsa in separate dipping bowls alongside.