Paprika Kidney Bean Dip

- 1 Red bell pepper
- 1 Onion
- 280g / 9.88oz cooked Kidney beans
- 1 tbsp Olive oil
- 1 tsp fresh Lemon juice
- 1 tsp frozen Parsley
- 1 pinch Garlic powder

1. Halve and deseed 1 Red bell pepper, wash and dice it.
2. Dice 1 Onion.
3. Sauté the diced Onion and Red bell pepper in 1 tbsp Olive oil for about 5 minutes. Let it cool.
4. Rinse and drain 280g / 9.88oz cooked Kidney beans.
5. In a food processor, blend the Kidney beans, sautéed vegetables, 1 tsp fresh Lemon juice, 1 tsp frozen Parsley, and 1 pinch Garlic powder until smooth.