2ouncessun-dried tomatoespacked in oil, drained and coarsely chopped
½teaspoonminced fresh rosemary
¼cupchopped fresh Italian parsley
For the Indian Spice Dip
1 - 2teaspoonscurry powder
For the Fiery Bean Dip
Smoked paprika or chipotle chili powderto taste
Serve with an assortment of fresh vegetablesseparated or cut into bite-sized pieces such as:
Redyellow, orange or green bell peppers, or a colorful combination
Jicama or radishes
Grape or cherry tomatoes
Make the Base Dip:Soak the beans overnight in enough water to cover by 3 inches. Drain and place in a large saucepan. Cover with water by 2 inches and bring to a boil over high heat. Lower heat to a simmer, cover, and cook until beans are tender (1 - 1 ½ hours, adding a generous teaspoon of salt during the last half hour of cooking). Drain and allow to cool. (Can be prepared 1 - 2 days ahead; store covered in the refrigerator.) Place cooled beans in the work bowl of a food processor along with garlic. Process using on/off pulses until well incorporated. Turn on processor and slowly drizzle oil through the tube until smooth. Season with salt and pepper to taste. Divide the mixture into 3 serving bowls.
Sun-Dried Tomato Dip:Combine sun-dried tomatoes and one portion of the bean dip into the work bowl of a food processor. Process, using on/off pulses until sun-dried tomatoes are well incorporated. Add rosemary and parsley. Mix well.
Indian Spice Dip: Stir curry powder and turmeric into one portion of the base bean dip.
Fiery Bean Dip: Sprinkle smoked paprika or chipotle chili powder over the top of one bowl of base bean dip.
To Serve: Place the dips in the center of a serving platter and surround it with a wide variety of vegetables.