Bean or Chick Pea Dip
Makes 8 servings | Serving size: 3 tablespoons
1 can (15½ ounces) kidney beans or chick peas, drained
1 Tablespoon vinegar
2 Tablespoons vegetable oil
1 teaspoon chili powder or to taste
2 Tablespoons onion, chopped
1 teaspoon parsley, chopped
½ teaspoon salt
Green, red or yellow peppers (optional)
Assorted vegetables for dipping (carrot, celery or pepper sticks, mushrooms, broccoli pieces, etc.)
- Place in blender the beans, vinegar, oil and chili powder. Blend until the ingredients are smooth. If you do not have a blender, mash the beans until they are smooth, and then add other ingredients. Transfer to a small bowl.
- Stir in onions, parsley and salt.
- Cut the top off green, red or yellow peppers and fill with dip (or serve in a bowl).
- Use vegetable sticks as dippers or spread on bread or crackers.