Make the beans: Return the skillet to the burner over medium heat and add 1 teaspoon of olive oil. Once the oil shimmers, after about a minute, add the diced onion, garlic, oregano, cumin and bay leaf. Cook until the onions are softened, about 2 minutes.
Add the beans, 1/4 cup of water, and 1 teaspoon apple cider vinegar. Turn to medium-high, stirring occasionally until the liquid is reduced, about 5 minutes.
Divide the beans evenly among four bowls. Wipe out the pan with a paper towel and set it over medium heat.
Garlic, Hummus, Dip
Garlic Hummus Dip
Creamy, flavorful tomato hummus with sun-dried tomato and garlic flavors. Dip it or spread it on sandwiches.
INGREDIENTS
1 cup canned white beans, drained/rinsed
1 1/2 cups canned chickpeas, drained/rinsed
1/2 cup raw walnuts
1/3 cup sun-dried tomatoes
1/3 cup fresh lemon juice
5 cloves roasted garlic (roast in oven with oil until soft)
1-2 cloves raw garlic (optional for a spicy edge)
2-3 Tbsp walnut or flax or extra virgin olive oil
1/3 cup fresh tomatoes
1 Tbsp tahini
