Southwestern Style Bean Dip |
I took one batch of cookie dough with me when we went out to Denver, and baked the cookies at her house the next day. I made dinners most days and in between made various kinds of cookies and fudge, aside from the other pastries I had brought along. We certainly lacked for nothing over the holidays, in any way shape or form.
Still, sometimes inspiration strikes, so on New Year's Eve I came up with a dip recipe and made free with my sister's kitchen and staples. I was thinking about hummus. Yet my sister has some food taboos that can be tricky to work around. One of these is sesame, in any form. I love hummus. I love hummus just as it is normally made - with sesame tahini. First I checked to see if she had a can of chickpeas. No. Okay, since I couldn't make a traditional hummus, the next best thing was white beans.
Southwestern Style Bean Dip |
Next I sat to ponder what other flavors would go into this dip. What would enhance the flavor profile I had so far? My sister had a small can of diced green chilies in the pantry, so I tossed them in. She had some scallions chopped in the fridge, and I tossed those in as well. Next? Spices!
Since I had a vaguely Southwestern flavor profile going, I opted for a little cumin and some ancho chili powder for spice. All this was pureed in a food processor, and if I do say so, it was absolutely perfect. I cannot think of a single thing that could have made it taste any better. Except possibly more chili - either in the form of fresh chilies or more powdered chili. But, since not everyone likes things too spicy, I left good enough alone. I was pleased, and most of the dip disappeared in the first half hour. I would term that a success.
Southwestern Style Bean Dip
Makes about 3 cupsSouthwestern Style Bean Dip |
1 can (15-ounces) white beans
1 can (4 ounces) diced green chilies
2 tablespoons scallions, minced
1½ teaspoons fresh thyme leaves, stripped from stems
1 teaspoon ancho chili powder
1 teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
3 tablespoons lime juice
½ cup olive oil
chopped scallions and fresh cracked black pepper for garnish
drizzled olive oil for garnish
Drain the beans in a colander and then run water over them for at least 2 or 3 minutes, until all foaming subsides. Pour the drained beans into the bowl of a food processor. Add in the next 9 ingredients and puree until smooth. Pour into a bowl to serve and garnish with the scallions, black pepper and a drizzle of olive oil. Serve the dip with vegetable crudites, crackers of tortilla chips.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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