New This Month

Any-Bean Dip

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

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 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


  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. Store in the refrigerator for up to 5 days.


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