#873: Orange Bean Dip

This isn't a very pretty dip.  The photo above looks quite disgusting actually, but I loved this bean dip.  I made it to eat with colored peppers but by the time I made it my peppers were gone so I had to eat it with the next best thing...pretzels!  Not as healthy but surely just as yummy.  This dip would be great served with veggies, pretzels, healthy crackers or those thin pretzel chips. 

1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 cup orange juice
1⁄4 teaspoon chili powder
2 tablespoons chopped fresh cilantro, plus extra for garnish
1 19 ounce can dark red kidney beans, drained and rinsed
2 cloves garlic, peeled

Vegetables for serving: carrot sticks, bell pepper strips, cherry tomatoes

Put the beans, garlic, cumin and salt in a food processor fitted with a steel blade and put the top on tightly. Process until smooth.

Add the orange juice, chili powder and cilantro and process again until smooth. Taste the dip, and add more of anything if it needs it.

Using the spatula, scrape out the dip into a serving bowl. Cover and refrigerate up to three days or serve immediately garnished with extra cilantro.