This is another one of those dips that you can whip up at the last minute for unexpected guests from items that you have in the pantry but that is delicious enough that you will want to keep the ingredients on hand for your own planned use.
You can blend this into a smooth and creamy dip or leave it chunky as I did in the photo above. I have also, in a pinch, heated this up and served it as an accompaniment for grilled chicken with cumin and coriander.
1 can pinto beans, drained
1 Tbsp sauce from a can of chilis in adobo (found in any supermarket ethnic section)
1/4 tsp cumin powder
1/4 tsp coriander powder
Juice from one lime
Salt to taste
Place all ingredients in blender and blend to desired texture. Serve with tortilla chips.
An alternative version to this recipe is to omit the adobo chili sauce and the lime juice and add 2 tsps of pomegranite molasses. An equally delicious cousin to the original dip.
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