1 small tin baked beans (any flavour you like)
2 tablespoons tofutti better than cream cheese (best if left out of fridge for an hour or so to soften)
1 teaspoon cumin
Drain most of the liquid off the baked beans.
Put into a small mixing bowl with the tofutti.
Mash together, til beans no longer resemble their shape.
Add shallots and cumin.
Serve in a nice bowl & sprinkle with parsley (not like i have done for this photo ;-p)
This dip also carries well. I often make it for my daughter to take to school in a small container with baby corn & carrots.