This party dip can also makes a wonderful sandwich spread when you whiz in a small tin of drained salmon or tuna, or a chopped hard-boiled egg or two.
1 tin (300g) chickpeas, four bean mix or red kidney beans, drained, refreshed and slightly dried
1 tablespoon vinegar or fresh lemon juice
3 tablespoons mayonnaise
2 tablespoons Bittersweet Mexican Salsa Plus Blend**
2 tablespoons minced onion or spring onion
Salt to taste
Process all ingredients in a small food processor until smooth and creamy.
**You can use any Bittersweet Blend in this recipe.