Recipe: Spicy Any Bean Dip (using sauteed garlic and onion, food processor, vegan)

SPICY ANY-BEAN DIP
vegan, dairy free, nut free, gluten free

"As its name suggests, this dip can be made with any type of bean - garbanzo, black, azuki, or whatever variety you have on hand. They all provide a healthy dose of protein and fiber."



2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon chopped red onion
1/2 teaspoon ground cumin
1/8 teaspoon chili powder
1 1/2 cups cooked beans, rinsed and drained
1/4 cup water
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh flat-leaf parsley leaves (plus more to garnish)
Crudites (for serving)

Heat oil in a small skillet over medium. Add garlic and onion; cook until tender, stirring often, about 2 minutes. Add cumin and chili powder; stir to combine; remove from heat.

Pulse beans in a food processor until chopped. Add onion mixture and 1/4 cup water; pulse to combine. Season with salt and pepper.

Stir in 1 tablespoon parsley. Dip can be refrigerated in an airtight container up to 5 days.

To serve, garnish with chopped parsley and serve with crudites.

Makes 1 1/2 cups

Per serving (1/4 cup plus 2 tablespoons):
174 calories, 6 g fat (1 g saturated fat), 0 mg cholesterol, 21 g carbohydrates, 5 g protein, 4 g fiber

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Clean Slate: A Cookbook and Guide - Reset Your Helath, Detox Your Body, and Feel Your Best from the Editors of Martha Stewart Living