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extra-virgin olive oil garlic red onion ground cumin chili powder black water salt parsley selection
Viewed: 71 - Published at: 4 years agoIngredients
- 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 crudites
Method
- 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.
