Use your favorite canned bean to make this tasty vegan spread—it's sure to become your go-to easy appetizer.
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
Description
-
Cook garlic and onion:
Heat oil in a small skillet over medium heat. Cook garlic and onion until tender, about 2 minutes.
-
Add spices:
Add cumin and chili powder, stir, and remove from heat.
-
Purée beans:
In a food processor, pulse beans until chopped.
-
Add onion mixture and water and pulse:
Add onion mixture and 1/4 cup water and pulse to combine. Season with salt and pepper.
-
Add parsley and serve:
Stir in parsley for serving. If not serving immediately, do not add parsley.
