Spicy Any-Bean Dip

1. 1

   Heat 2 tablespoons extra-virgin olive oil in a small skillet over medium. Add 1 minced garlic clove and 1 tablespoon chopped red onion; cook until tender, stirring often, about 2 minutes. Add 1/2 teaspoon ground cumin and 1/8 teaspoon chili powder; stir to combine, and remove from heat.

2. 2

   Pulse 1 1/2 cups cooked beans, drained and rinsed, in a food processor until chopped. Add onion mixture and 1/4 cup water, and pulse to combine. Season with coarse salt and freshly ground pepper.

3. 3

   Stir in 1 tablespoon chopped fresh flat-leaf parsley leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.