As recommended by the previous reviewer, I upped the spices a little. Instead of mixing by hand, I added the spices stirred into the yogurt to the bean pulp in the food processor, and pulsed it just enough to mix well without ruining the chunky texture. I served it as a spread on a warmed tortilla with a guacamole layer on top. It was delicious - I think the guacamole balanced the sourness of the yogurt very well. It was a snap to make and a healthy choice as well.
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I like this idea, and I love kidney beans, but I think this needs some more zip. I did increase the garlic powder to a half tsp, but I didn't make any other changes since I wanted to see how it would be as is. I'm going to try a few other kidney bean dip recipes before I work on revamping this one.
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