Any-Bean Dip

  • Servings: 4
  • Yield: Makes 1 1/2 cups

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2012


  • 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


  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 Notes

Dip can be stored in the refrigerator for up to 5 days.


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