Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Any-Bean Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print