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Gallery Any-Bean Dip Credit: Bryan Gardner Recipe Summary Servings: 4 Yield: Makes 1 1/2 cups
Ingredients Ingredient Checklist 2 Tbsp extra-virgin olive oil 1 garlic clove, minced 1 Tbsp chopped red onion 1/2 tsp ground cumin 1/8 tsp chili powder 1 1/2 cups beans (cooked or from one 15 oz can), drained 1 Tbsp freshly chopped parsley Coarse salt and freshly ground pepper Celery sticks, for serving
Gallery Any-Bean Dip Credit: Bryan Gardner
Recipe Summary Servings: 4 Yield: Makes 1 1/2 cups
Gallery
Any-Bean Dip Credit: Bryan Gardner
Any-Bean Dip
Credit: Bryan Gardner
Any-Bean Dip
Recipe Summary Servings: 4 Yield: Makes 1 1/2 cups
Recipe Summary
Servings: 4 Yield: Makes 1 1/2 cups
Servings: 4
Yield: Makes 1 1/2 cups
4
Makes 1 1/2 cups
Ingredients
Ingredients
- 2 Tbsp extra-virgin olive oil 1 garlic clove, minced 1 Tbsp chopped red onion 1/2 tsp ground cumin 1/8 tsp chili powder 1 1/2 cups beans (cooked or from one 15 oz can), drained 1 Tbsp freshly chopped parsley Coarse salt and freshly ground pepper Celery sticks, for serving
Directions
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.
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. Store in the refrigerator for up to 5 days.
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All Reviews for Any-Bean Dip
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Any-Bean Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
