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WL Any-Bean Dip
Nb persons: 0
Yield: 1 1/2 cups
Preparation time:
Total time:
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Serves 4 | |
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 | |
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.
© 2012 Martha Stewart Living Omnimedia. All rights reserved.
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