Easy Kidney Bean Dip

This has been a cool-ish summer in my area.  That ended in late August, so I made a cold dinner.  Several of the mezzes did involve cooking and the oven, but they were do-aheads.  This protein dip is a simple food processor recipe that can be done in five minutes.

While some of my recipes have skewed quick and easy lately, I found this idea on a blog devoted to simplicity, It's Not Complicated Recipes.  I've jazzed it up a smidge, but it's still everyone in the processor, scrape down, and adjust seasonings until happy.

1 15 oz can red kidney beans
1/2 tsp salt
1/2 tsp sumac or paprika
2 Tb fresh parsley, or 2 tsp flakes, plus more for garnish
1 clove garlic
1 tsp white wine vinegar
3 Tb olive oil
water as needed for consistency, about 1/2 C

1.  Drain and rinse beans.  Add to food processor with salt sumac (or paprika), parsley, garlic, white wine vinegar, and olive oil.  Pulse a few times, then run for about 15 seconds into a rough paste.

2.  Scrape down and run again, slowly adding water until desired consistency is reached.  Taste and adjust seasonings, then pulse a few times to distribute.  If it seems bland, try more salt and vinegar first.  They will heighten the other flavors.

3.  Transfer to a serving dish.  Chill until ready to serve.  Garnish with chopped parsley if desired.

Makes about 1-1/2 C

Difficulty rating  π