Moroccan Bean Dip
Makes 2 cups

2 14-oz cans white kidney beans or butter beans*
1 cloves garlic or 1/4 tsp garlic powder
3 T extra virgin olive oil
2 T lemon juice
1/2 tsp salt
3/4 tsp ground cumin seed
1/4 tsp paprika
1/8 tsp cayenne pepper or more, to taste
additional cumin, paprika and olive oil, for garnish
1 tsp minced parsley (see page xx) for garnish, optional

INSTRUCTIONS
Pour beans including liquid into a medium saucepan. Heat over medium heat until the beans are thoroughly heated, about 10 minutes. Drain the beans, reserving the liquid.

Transfer the beans to a food processor and add the garlic, olive oil, lemon juice, 2 tablespoons of the reserved liquid, and spices. Process on high speed until smooth, adding additional liquid if necessary to think. The dip should be about the same thickness as hummus or refried beans. Taste the bean, and adjust the seasoning if desired.

Garnish with any of the following: ground cumin, paprika, olive oil, and minced parsley. Serve warm with pita chips, tortilla chips or vegetables.

*Recipe Notes: You can substitute dried beans for this recipe. I love using Corona beans, a broad white bean that resembles a lima bean, but any white bean will do. Use 2/3 cup of dried bean. Soak overnight in cold water. Drain the soaking water from the beans. Put the soaked beans into a medium-sized sauce pan and cover completely with water by at least 1 inch. Add 1 bay leaf, 2 cloves of garlic and a pinch of dried thyme. Bring to a boil. Reduce heat and simmer until the beans are tender, about 60 to 90 minutes depending on the size of the beans. When the beans have softened, turn off the heat and add about 1/2 tsp of sea salt or kosher salt. Allow the beans to cool at room temperature for 1 hour, then follow the recipe above.

Erin Coopey is the Glorified Home Chef and Cookbook author, The Kitchen Pantry Cookbook.