Mexican Bean Dip
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1⁄2 Teaspoon|
|Canned garbanzo beans/1 1/2 cups cooked garbanzo beans||15 Ounce, rinsed, drained (1 Can)|
|Seeded chopped tomato||1⁄2 Cup (8 tbs)|
In 1-quart casserole, combine onion, green pepper, garlic, cumin and pepper.
Microwave at High for 2 to 4 1/2 minutes, or until tender, stirring once.
In food processor or blender bowl, process vegetable mixture, beans and water until pureed.
Return to casserole.
Stir in tomato.
Microwave at High for 2 to 3 minutes, or until hot, stirring once.
Serve as a dip or spread.