Mexican bean dip
Photo by Tamara West
Once called ‘poor man’s meat’, and considered an inferior food for peasants, today beans are a star feature of the hip eateries and restaurants that fashionable foodies flock to.
Beware, this can be quite spicy - depending on how much chilli you decide to use, of course. Makes approximately 3 cups.
- Heat oil in a fry pan on medium heat. Saute onion, garlic and cumin until onion is soft (about 4-5 minutes).
- Tip onion mixture into a food processor with chilli if using, beans, chipotle sauce and lime/lemon juice. Blitz until well combined. Season to taste with salt and pepper, and more lime juice if needed.
- To serve, warm dip up in the microwave or stove top, top with a good dollop of yoghurt or sour cream and garnish with coriander and green chilli if using. Serve dip warm with corn chips.