Creamy Bean Dip

Ingredients

• 15.5 oz .5 can cannellini beans rinsed canned
• 1 tablespoon cumin seeds 
• 0.5 cup yogurt plain fat-free
• 0.3 teaspoon kosher salt 
• 1 tablespoon mustard seeds 
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper fresh
• 2 teaspoons red-wine vinegar 
• 1 small serrano chili minced

Equipment

• food processor
• frying pan

Directions

1. Warm olive oil in small skillet over medium heat.
2. Add seeds and chili. Cook, stirring, until seeds pop and are fragrant (2 minutes).
3. Transfer half of mix to a food processor. Set aside the rest.
4. Add remaining ingredients to the food processor; process until smooth.
5. Transfer to a serving dish and top with reserved seed mixture.