Moroccan Red Bean Dip Recipe
Servings: 4
Ingredients
- 1 tsp extra virgin olive oil
- 1/4 c. minced red onion
- 1 x garlic clove finely minced
- 1/4 c. minced tomato
- 1 Tbsp. golden brown raisins
- 3 x dry apricot halves minced
- 1 Tbsp. orange juice
- 8 ounce liquid removed cooked kidney beans
- 1/4 tsp grnd cumin
- 1/8 tsp cinnamon
- 1/8 tsp grnd cloves
- 1/8 tsp curry pwdr
- 1/8 tsp chili pwdr
- 1/8 tsp salt
Directions
- In medium nonstick skillet, heat oil; add in onion and garlic. Saute/fry over medium-high heat, stirring frequently, 2-3 min, till just softened.
- Reduce heat to low; cook covered, 2 min. Add in tomato, raisins, apricots and juice; stir to combine. Cook, covered, 2 min.
- Add in beans, cumin, cinnamon, cloves, curry pwdr, chili pwdr and salt; stir to mix well. Remove from heat; let cold slightly. In food processor or possibly blender, puree mix till smooth. Chill, covered, till ready to serve.
- NOTES : The fruit and hot spices typical of Moroccan cuisine give this dip a marvelous, mysterious flavor. Serve it with crisp vegetable slices or possibly toasted pita wedges.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 15 | 17% |
| Total Fat 1.68g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 244mg | 10% |
| Potassium 268mg | 8% |
| Total Carbs 15.12g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 6.02g | 4% |
| Protein 3.68g | 6% |
