Description
A frugal dip full of Mexican flavors such as paprika, cumin, and lime. We like to eat it with vegetables as a light lunch or snack.
Ingredients
Units
Scale
- 3 c. cooked white beans, (using the long-soak method) OR 2 cans
- 1 1/2 - 2 tsp. real salt
- 1 Tbs. smoked paprika (my absolute favorite is the frontier brand)
- 1/2+ tsp. chipotle
- 1 Tbs. cumin
- 1 Tbs. garlic powder
- 1/2 tsp. coriander
- 2 Tbs. nutritional yeast or 1/2 cup grated cheddar cheese (optional, we left out this time)
- Juice of 4 limes
- 1/4 c. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
- 1/4 loose c. cilantro leaves (optional)
Instructions
- Make sure the beans are well drained, and rinsed if you used canned.
- Put the beans and spices (starting out with the smaller amount of salt and chipotle), and the nutritional yeast or cheese, if using, in the food processor and blend until mostly smooth.
- Add in the lime juice and blend in, followed by the olive oil (use the code STEWARDSHIP for 10% off at that site!) and cilantro quickly pulsed in. Extra virgin olive oil doesn’t really take well to being blended (it can get bitter) so once it is in sparingly use the pulse button to incorporate the other ingredients.
- Taste, and adjust salt depending on the service options. I used 2 teaspoons as I was using it as a vegetable dip (tastes a little too salty on it’s own) if you were using it as a chip dip I would definitely recommend not using that much. A good idea is to taste with the food you will be dipping it in and judge the flavor as a whole.
- Add more chipotle if desired to make it spicy. I like to top with a little extra cilantro and another drizzle of olive oil.