2 c. freshly cooked kidney beans or 1 16-oz. can kidney beans, rinsed and drained
2 T. olive oil
2-3 T. water
4 T. salsa, divided
1 t. chili powder
1/4 t. ground cumin
Fresh parsley or cilantro sprigs, for garnish
Hot pita triangles, corn chips, or crackers
Combine the beans, oil, and 2 T. of the water in a blender or food processor and blend until almost smooth. (Turn off machine and scrape down sides as needed.) Add the remaining water if necessary, but be careful not to thin too much. It should be like thick mashed potatoes.
Scrape the mixture into a serving bowl and stir in 3 T. of the salsa, the chili powder, and the cumin until well mixed. Spoon the remaining salsa on top and gently swirl it into a decorative design. Cover and chill at least 1 hour to develop the flavors.
Just before serving, garnish with parsley or cilantro sprigs. Serve on a platter and surround with hot pita triangles, chips, or crackers.
Makes 1-1/2 c.
Adapted from Quick Vegetarian Pleasures, p. 27.
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