Kidney Bean Dip

This is a very quick dish to make using a food processor with a metal chopping blade.

1 x 425g can kidney beans, drained and rinsed
2 tablespoons lemon juice
6 tablespoons of olive oil
Salt and pepper
3 slices of pancetta

Place the first four ingredients in the processor bowl and whizz until smooth, then transfer to a serving dish.
Grill the pancetta until crisp and golden, then cool and crumble over the top of the dip.

To serve: Crusty bread or julienne strips of carrots, cucumber and sweet peppers.