Print This Recipe

Print
Any-Bean Dip

Any-Bean Dip

Whole Living, January/February 2012 http://www.marthastewart.com/151711/any-bean-dip
4.076925
Rated
81.5385100(16)16
  • Yield Makes 1 1/2 cups
    Serves 4

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.