Ingredients
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon red onion, chopped
1 1/2 teaspoon ground cumin
1/8 teaspoon chili powder
1 1/2 cups cooked beans of your choice (garbanzo, black, azuki)
1/4 cup water
Coarse salt, fresh pepper to taste
1 tablespoon chopped fresh flat-leaf parsley
Selection of crudités
Preparation
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.
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.
Stir in 1 tablespoon chopped fresh flat-leaf parsley leaves.
