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Any-Bean Dip

    • Photo: Bryan Gardner
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    Whole Living, January/February 2012
    • Yield Makes 1 1/2 cups
      Serves 4
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    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove, minced
    • 1 tablespoons chopped red onion
    • 1/2 teaspoon ground cumin
    • 1/8 teaspoon chili powder
    • 1 1/2 cups beans (cooked or from one 15-ounce can), drained
    • 1 tablespoon freshly chopped parsley
    • Coarse salt and freshly ground pepper
    • Celery sticks, for serving

    Directions

    1. Heat oil in a small skillet over medium heat. Cook garlic and onion until tender, about 2 minutes. Add cumin and chili powder; stir and remove from heat.

    2. In a food processor, pulse beans until chopped. Add onion mixture and 1/4 cup water and pulse to combine. Season with salt and pepper. Stir in parsley.

    Cook's Note

    Dip can be stored in the refrigerator for up to 5 days.

    Recipe Reviews

    • Mindy_R
      12 Jan, 2012

      I made this dip without the addition of the 1/4 of water and really liked the thick consistency. We tried the dip with a variety of veggies...but just as the recipe suggests, it is best with celery.

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