I had a bag full of fresh, organic jalepeno and wanted to make a spicy dip with them. Since black beans go so well with jalepeno, I created a cross between hummus and bean dip that is rather yummy. I started out making a single batch but it tasted so good that I ended up doing a double batch (which by the way tasted even better the next day after it had time to chill). The instructions below are for a single batch. In a food processor blend the following and chill to serve:
- 1 can (drained) black beans (I used organic, low sodium)
- 3 green jalepeno (seeds and spine removed)
- 2 to 3 teaspoons of lemon juice
- 3/4 to 1 tablespoon of crushed garlic
- 2 to 3 of shakes of coarse ground pepper
- 2.5 to 3 heaping tablespoons of tahini
- somewhere around 2 to 3 teaspoons of extra coarse sea salt (add more to taste)
- 5 or so good shakes of cumin
- 5 or so good shakes of paprika
- 1 or 2 tablespoons of olive oil
- 4 to 6 shakes of chipotle hot sauce (This really depends on your level of spice tolerance; you may want to blend and add until you get to the level of spice you like. I like the Bufalo brand pictured above and it contains no traces of actual buffalo. This stuff also tastes great in guacamole.)
My husband begged me to add this to my blog so I wouldn't forget the ingredients. I hope you find it as tasty as he does.
The dip tastes great with the new veggie chips from Trader Joes.
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