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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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