Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Any-Bean Dip By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Photo: Bryan Gardner Servings: 4 Yield: Makes 1 1/2 cups Ingredients 2 Tbsp extra-virgin olive oil 1 garlic clove, minced 1 Tbsp chopped red onion ½ tsp ground cumin ⅛ tsp chili powder 1 ½ 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 Directions 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. 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. Print