Black Bean Smoked Chile Dip

This is a nice spicy spread you can use with nachos, in quesadillas, or as a dip for chips or pita crisps or spread over little croutons. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

• Ready In: 15 mins
• Yields: 2 cups(about)

Ingredients

• 2  cups  cooked black beans
• 1⁄2 cup water or 1⁄2 cup  bean broth
• 1  tablespoon  sunflower oil (or olive oil)
• 1⁄4 cup scallion, sliced
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1⁄4 cup  chopped cilantro
• 1  teaspoon  pureed chipotle pepper (or 1/2 tsp. cayenne)
•  juice of 2-3 lemon
•  salt

Directions

1. Warm the beans in the water. Heat the oil in a small skillet. add the scallion and spices and cook on medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat.
2. Coarsely puree the beans, scallion mixture, and chile in a food processor. Taste and if you want it hotter, add more chile in small measures.
3. Add lime juice and salt to sharpen the flavors. Enjoy!