1 cup dried white beans, soaked & cooked
3 cloves garlic, crushed
1 salt & pepper to taste
2 tablespoon olive oil
6 tablespoon fresh lime juice
3 tablespoon water
2 hot chilies, minced
2 scallions, minced
1/4 cup finely chopped cilantro
Use any kind of bean for this recipe (black beans don't do as well, however): white, navy, pea, pinto, garbanzo, kidney. If you don't want to deal with dry beans, use 2 cups of drained canned beans.
Puree all ingredients except scallions and cilantro in a food processor or a blender, using more or less water to achieve your desired texture. Work the green herbs in by hand; if you use the machine, the dip will be green. Transfer to a bowl and garnish with additional cilantro sprigs.
Serve with tortilla chips. Make your own low-fat chips by brushing whole corn tortillas lightly with oil, cutting tortillas into wedges, then baking in a 350 degree oven till brown and crisp, 10 to 15 minutes, turning once.
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