Red Bean Dip With Cumin And Cilantro

Red Bean Dip With Cumin And Cilantro

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  • Prep Time


  • Total Time


  • Servings



  • 1

    can red kidney beans - (15 oz) drained

  • 3

    tablespoons sour cream

  • 2

    tablespoons fresh lemon juice

  • 2

    garlic cloves finely chopped

  • ¾

    teaspoon ground cumin

  • ½

    small red onion chopped

  • ¼

    cup chopped fresh cilantro

  • Salt to taste

  • Freshly-ground black pepper to taste

  • Assorted cut-up vegetables (such as carrots, celery, and bell pepper)

  • Pita bread triangles toasted


Place beans in medium bowl. Mash with fork until almost smooth. Add sour cream, lemon juice, garlic, and cumin; blend well. Mix in onion and cilantro. Season dip with salt and pepper. Transfer to small bowl. Let stand at least 30 minutes to blend flavors. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Place dip in center of platter. Surround with vegetables and pita triangles. This recipe yields 1 1/2 cups.


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