Black Bean Dip

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 spring onions for garnish

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 paste and black beans and sauté for 4 minutes.

Remove from the heat. Add the lemon juice, ¼ cup olive oil and water. Use a food processor or stick blender to blitz until reasonably smooth. Taste and season generously with sea salt and cracked black pepper. Place in the fridge to cool completely before serving with Proper Tortilla Crisps. Sprinkle over the spring onions.

Web extra: Try Ned and Nina’s recipe for a delicious Fresh Pineapple Salsa to serve with crisps. Go to thisnzlife.co. nz