In the Kitchen

March 11, 2009, 7:53 pm
updated Mar 11, 2009, 9:33 pm

Hey, where's the dip?

Ingredients

• Black beans (canned, no salt), 2 cups (326 grams)
• Water, 1/2 cup
• Canola oil, 1 tsp (5 mL)
• Scallion, chopped 1/4 cup (20 grams)
• Ground coriander, 1 tsp (5 mL)
• Ground cumin, 1 tsp (5 mL)
• Cilantro, chopped 1/4 cup (10 grams)
• Chipotle chile in adobo sauce, pureed 1 tsp (5 mL)
• Lime juice, 1 ounce (28 grams)
• Salt, 1/2 tsp (2.5 mL)

Preparation

Rinse black beans.

Heat oil in skillet; add scallions, coriander, and cumin. Cook until onions are tender and flavors have blended (approx 10 min). Turn off heat and mix in cilantro, set aside.

Coarsely puree beans, water, scallion mixture and chipotle chiles in a food processor or blender. If you like whole beans in your dip reserve 1/4 – 1/2 cup of beans to add later. Taste. If you want it hotter, add more chipotle chiles in 1 tsp increments.

Add lime juice, salt, and the reserved whole beans. Mix and enjoy with your homemade pita chips!

Makes 4 servings

Note: there is so little salt in this dip (and the pita chips for that matter) you may be able to do without it all together. Begin by adding a bit more lime juice and/or chipotle peppers, and of course minced garlic would also work well here.

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