ANY BEAN DIP
1 ½ to 2 cups
Any bean can be turned into a delicious and easy appetizer or sandwich spread. Use the flexible recipe below to get creative. For instance, pair white beans with paprika, dill, and a cooked beet or chickpeas with cumin and chipotles in adobo.
Combine in a food processor:
- One 15-ounce can beans, drained and rinsed, or 1 ½ cups cooked beans
- ¼ cup olive oil
- 1 to 2 garlic cloves, if not using roasted garlic
- ½ teaspoon salt
Add one or more of the following, if desired:
- (¼ cup pesto, for chickpeas or white beans)
- (1 roasted red pepper, jarred or homemade)
- (1 medium beet, cooked, peeled, and chopped)
- (2 medium carrots, cooked and chopped)
- (¾ cup chopped cooked winter squash)
- (Cloves from 1 head Roasted Garlic I)
- (1 to 2 chipotle peppers in adobo sauce, seeded if desired)
- (1 tablespoon minced herbs, such as dill, cilantro, thyme, chives, or parsley)
- (1 teaspoon cumin, chili powder, curry powder, or paprika)
Process until smooth, scraping down the sides of the bowl as needed. Serve with:
- Pita or tortilla chips
- Crudités
or use as a sandwich spread.