Bean Dip

Published by christi on November 8, 2018November 8, 2018

This is may be varied according to what you have on hand… Take a can of beans on a trip around the world. Experiment with the proportions. 

1 (15-ounce) can of beans, rinsed and drained  OR

2 c cooked, drained beans (cannellini, great northern, pinto, black, garbanzos, even lentils will do)

1-2 T olive oil (Extra-virgin has the best flavor.)

2-4 cloves garlic, pressed

2-3 T Lemon juice (Fresh is best.)

1 t paprika, coriander or cumin (or a combination)

Salt and pepper to taste

Process in food processor or blender until smooth and creamy. Stir in an extra flavor option and leave chunky or process till smooth.

Extra flavor options: small can chopped green chiles, roasted red peppers, olives (black, green or Greek), fresh parsley, basil

Serve at once or refrigerate until needed.  Serve with crunchy veggies, pita bread or tortilla chips. Store covered.