Of course we’re serving this orange dip with orange vegetables! But feel free to put out any crisp dippables you like. Add whole-wheat crackers and you’ve got a yummy lunch.
kitchen gear
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Can opener
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Food Processor (adult needed)
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Measuring cup
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Measuring spoons
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Rubber spatula
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Serving bowl
Ingredients
- 1 (19-ounce) can dark red kidney beans, drained and rinsed
- 2 cloves garlic, peeled
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon kosher salt
- 1⁄4 cup orange juice
- 1⁄4 teaspoon chili powder
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- Vegetables for serving: carrot sticks, bell pepper strips, cherry tomatoes
Instructions
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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.
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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.
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Using the spatula, scrape out the dip into a serving bowl.
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Cover and refrigerate up to three days or serve immediately garnished with extra cilantro.
Notes
Variation: Substitute any kind of bean for the dark red kidneys.
