Spicy Any-Bean Dip

• 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

1. 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.
2. 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.
3. Stir in 1 tablespoon chopped fresh flat-leaf parsley leaves.

extravirgin olive oil, garlic, red onion, ground cumin, chili powder, black, water, salt, parsley, selection

Taken from www.epicurious.com/recipes/member/views/spicy-any-bean-dip-53062521 (may not work)