The puréed pumpkin seeds give this dip an earthy flavor. If you like yours spicier, add chipotle and a little adobo sauce to jazz it up and make it more fiery.
SOY FREE GLUTEN FREE OIL FREE
TOTAL PREP TIME: 15 minutes
YIELD: 2 cups (500 g)
INGREDIENTS:
- 1 1/2 cups (269 g) cooked black beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1/2 cup (114 g) roasted, salted pepitas
- 1/4 cup (60 ml) water
- Juice of 1 lime
- 2 tablespoons (18 g) chopped green chiles
- 1/4 teaspoon ground cumin
- 1/4 teaspoon lime zest, plus more for garnish (optional)
- 1/8 to 1/4 teaspoon cayenne or other spicy pepper
- 1 chipotle in adobo sauce (optional)
- Salt (optional)
INSTRUCTIONS:
- Blend everything together (except for the salt) until smooth in a food processor or blender. Taste, season with salt if desired, and blend again. Garnish with extra lime zest, if desired.
- Serve chilled with tortilla chips or hot in burritos or tacos.
NUTRITIONAL INFORMATION:
PER 1/2-CUP (125 G) SERVING:
- 148.2 calories; 4.4 g total fat; 0.8 g saturated fat; 8.7 g protein; 17.9 g carbohydrate; 5.2 g dietary fiber; 0 mg cholesterol.
FANCY BEAN SUBSTITUTES:
- Black Calypso, Vaquero, Purple Runner
