Vegetable-Bean Dip

This is a lighter, more balanced version of American bean dip but still satisfies most traditionalists during football season.
It’s very flexible – experiment with different beans, blend until smooth or leave unblended, increase garlic and lemon juice (or add ground red pepper) if you like a tangy dip.

INGREDIENTS

1 (15 ounce) can red kidney beans (or fava beans, or black beans)
1 large onion, chopped
1 large tomato, diced
2 cloves garlic, minced
1½ tablespoons olive oil
¼ cup chopped fresh parsley
¼ cup fresh lemon juice
2 tbl. tahini (ground sesame paste; can be found in Wegman’s International section)
salt and pepper to taste

DIRECTIONS

Pour the beans into a pot, stir, and bring to a boil. Mix them well and add onion, tomato, garlic, olive oil, parsley, lemon juice, tahini, salt, and pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Transfer mixture to a blender and process until desired consistency. Serve warm with grilled pita, tortilla chips, or flatbread.