Whole Living, January/February 2012
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Yield Makes 1 1/2 cups
Serves 4
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Ingredients
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2 tablespoons extra-virgin olive oil
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1 garlic clove, minced
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1 tablespoons chopped red onion
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1/2 teaspoon ground cumin
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1/8 teaspoon chili powder
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1 1/2 cups beans (cooked or from one 15-ounce can), drained
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1 tablespoon freshly chopped parsley
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Coarse salt and freshly ground pepper
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Celery sticks, for serving
Directions
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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.
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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.
I combined this bean dip recipe with this black bean hummus recipe: http://alocalchoice.blogspot.com/2012/04/beans-beans-theyre-good-for-your-mind.html
I only added 2 tablespoons of water (in addition to lemon juice and tahini suggested in the other recipe) and the consistency turned out well. Very delicious!
this dip was okay...but after a little tweaking, it was great! I added 1/8 cup water (instead of 1/4 cup), a tsp. of chili powder and a couple shakes of hot red pepper chili flakes (for a little heat). I also added the juice of one lime wedge, and seasoned well with salt & pepper. I would definitely consider making a double batch in the future though, 1 1/2 cups goes quickly! And, as someone else said...it's definitely best with celery :)
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.