Prep 15 mins
Cook 0 mins
We had something similar to this in a restaurant called Black Bean Hummus and this is my re-creation that everyone loves. It's heart healthy too!
- 2 (15 ounce) cans black beans
- 2 chipotle chiles
- 6 garlic cloves
- 1 lime
- 1⁄4 cup fresh cilantro
- 1⁄2 cup diced tomato (optional)
- 1⁄4 cup sour cream (optional)
- In a food processor combine 1 can black beans, chipotle peppers, garlic & lime juice.
- Combine remaining ingredients and mash as much as possible.
- Serve with: Grilled Pita wedges and blue corn chips.
VERY good, very simple, and vegan! We added a pinch more salt but otherwise was fine as is. It was thicker than I expected (not like the photo posted) and was more of a black bean hummus as described, but the flavor was still excellent. Am curious how the photo poster made this dip more "watery". We drained both cans of black beans.
I am VERY MAD!!! I've got my own black bean dip posted that I make all the time - it's even mentioned on my "about me" page - but my husband likes this one EVEN BETTER! Okay, I'm kidding about being mad...I'm actually thrilled to find an even tastier recipe (although to be fair, mine doesn't have chipotles in it, and isn't just about everything better with chipotle?). I rinsed and drained my beans, then added a few drizzles of olive oil to thin it to a good consistency. This was delicious, healthy, lowfat, and also makes a great bean spread for quesadillas or huevos rancheros. Thanks for sharing this winner of a recipe!
This was very easy and tasty. I thought it needed a little salt so I added a pinch but the chipotle heat was good. It would be yummy spread on tortillas and made into quesadillas!