Any-Bean Dip

Photo: Bryan Gardner
Makes 1 1/2 cups


  • 2 Tbsp extra-virgin olive oil

  • 1 garlic clove, minced

  • 1 Tbsp chopped red onion

  • ½ tsp ground cumin

  • 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


  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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