Spicy Black Bean Dip

Awhile back, I got a molcajete from Little Village in Chicago. It’s basically a beautifully crafted Mexican mortar and pestle made from volcanic rock. After hours of seasoning it, I’ve made salsas and guacamole and they have been splendid! Spicy, smokey, sweet.. whatever I’m in the mood for – this will be the summer of salsas, dips, and chutneys!

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This afternoon, I decided to try something new and whip up some black beans with green chiles to make a delicious “hummus” of sorts. As I was making it, I kept throwing in more things. So feel free to taste and reconfigure as you go through it! Plus, this is a fairly small amount – feel free to double the recipe!

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Spicy Black Bean Dip

1 12 oz. can of Black Beans, drained and rinsed
2-3 cloves of Garlic
2-3 Green Chiles, dependent on spicy-tolerance
1-2 T. Cumin Seeds
1-2 T. Dried Oregano
2 T. Hot Sauce (I used Tapatio)
1 Avocado, diced
1 Lemon or Lime (I used lemon, but prefer lime)
Salt to taste
Delicious crackers, tortilla chips, or toasts!

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In a mortar, smash up the cumin seeds, oregano, and salt so that it becomes a fine grain. Next, crush in the garlic cloves and green chiles to make a paste-like mixture.

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In batches, mix in and crush the black beans, you can either leave some beans whole or make the entire dip smooth. As you’re mixing, squeeze in some fresh lemon juice or lime juice.

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Now, it’s a matter of changing up the flavor profile to your liking. I poured out the mixture from the molcajete and started folding in new ingredients.

I mixed in some avocado, added additional salt to my liking, and a couple dashes of hot sauce. Other ideas for add-ins could be some cilantro, fresh diced tomatoes, or even cheese!

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Serve with crackers, tortilla chips, or toast. It’s bursting with flavor, spicy, and rich! Give it a shot. This will be a delicious treat on a sunny hot day!

Love,
Mimi

Ps. WOW. Just put it on some toasted baguette. YUM! LOOK AT THIS.

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