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Any-Bean Dip

  • Servings: 4
  • Yield: Makes 1 1/2 cups
Any-Bean Dip

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 Note

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

Reviews (2)

  • R_Lynn 25 May, 2012

    this dip was okay...but after a little tweaking, it was great! I added 1/8 cup water (instead of 1/4 cup), a tsp. of chili powder and a couple shakes of hot red pepper chili flakes (for a little heat). I also added the juice of one lime wedge, and seasoned well with salt & pepper. I would definitely consider making a double batch in the future though, 1 1/2 cups goes quickly! And, as someone else's definitely best with celery :)

  • Mindy_R 12 Jan, 2012

    I made this dip without the addition of the 1/4 of water and really liked the thick consistency. We tried the dip with a variety of veggies...but just as the recipe suggests, it is best with celery.

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