Ingredients
2 Tbsp extra-virgin olive oil
1 garlic clove, minced
1 Tbsp chopped red onion
1/2 tsp ground cumin
1/8 tsp chili powder
1 1/2 cups beans (cooked or from one 15 oz can), drained
1 Tbsp freshly chopped parsley
Coarse salt and freshly ground pepper
Celery sticks, for serving
Preparation
Heat oil in a small skillet over medium heat. Cook garlic and onion until tender, about 2 minutes. Add cumin and chili powder, stir, and remove from heat.
In a food processor, pulse beans until chopped. Add onion mixture and 1/4 cup water and pulse to combine. Season with salt and pepper. Stir in parsley. Store in the refrigerator for up to 5 days.
