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  • Moroccan Red Bean Dip

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    Moroccan Red Bean Dip
    Servings: 4
    by Global Cookbook
    92760 recipes
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    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

    1. 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.
    2. Reduce heat to low; cook covered, 2 min. Add in tomato, raisins, apricots and juice; stir to combine. Cook, covered, 2 min.
    3. 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.
    4. 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.

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