East Indian Bean Dip

East Indian Bean DipRecipe
Oxmoor House
Don't skip heating the spices; the heat brings out their pungent flavors. Then the warm spice mix enlivens the flavors in this chunky dip.


24 servings (serving size: 2 tablespoons)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 1 Minute

Nutritional Information

Calories 25
Fat 0.1 g
Satfat 0.0 g
Protein 1.1 g
Carbohydrate 5.1 g
Cholesterol 0 mg
Iron 0.3 mg
Sodium 142 mg
Caloriesfromfat 3 %
Fiber 0.8 g
Calcium 10 mg


1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1 (16-ounce) can navy beans, rinsed and drained
1 small zucchini, chopped
3/4 cup chopped yellow bell pepper (about 1 small)
1/3 cup chopped red onion
1 large garlic clove, minced
1/2 teaspoon salt
1/4 cup hot mango chutney
2 tablespoons chopped fresh mint
2 tablespoons plain fat-free yogurt


Cook first 4 ingredients in a small skillet, stirring constantly, over low heat 1 minute; remove from heat.

Combine beans and next 5 ingredients in a bowl; add spice mixture, stirring well. Stir in chutney, mint, and yogurt. Serve with Quick Pita Chips (page 12) or commercial baked pita chips.