For this dip we took the texture and thought of a nice hummus and gave it the texture of refried beans, with the flavoring a nice bowl of chili1 Perfect for the big day…or any taco Tuesday!
Simple Bean Dip
1-15.5 oz can Kidney Beans
1-15.5 oz can Cannelini Beans
¼ cup Tahini
4 cloves roasted garlic or 1 clove fresh garlic
1 ½ Tbsp Lemon Juice
¼ cup Water
¼ cup Extra Virgin Olive Oil
1 ½ tsp Chili Spice Mix, store bought or homemade recipe below
¼ cup Queso Fresco, crumbled
2 Tbsp Cilantro, torn
olive oil for garnishing
Whip tahini in food processor for 5 minutes. Add beans and garlic and buzz to combine. With food processor running, drizzle in water, olive oil and lemon juice. Buzz until just smooth, about 2 more minutes. Season with salt and chili spice. Garnish with cilantro, queso fresco, olive oil and remaining chili spice.
House Chili Spice
¾ tsp Smoked Paprika
½ tsp Garlic Powder
¼ tsp Dried Lemon Peel
1 tsp Ground Chili de Arbol
¼ tsp Ground Cumin
1/8 tsp Cayenne
Masa Chips
1 c Masa Flour
2/3 cup Luke Warm Water
1/4 tsp salt
Mix ingredients together in a bowl, until a soft ball forms. Let the dough rest 3-5 minutes. Place 2 tablespoons of dough into a ziplock bag and flatten using tortilla press, if you don’t have a press roll out a 1/16 inch thickness or 3 in diameter. Cut into quarters. Fry in 325 degree oil, until golden.
While the chip is hot, season with salt. 
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