Pinto beans and spicy chipotle chiles combine to create a hummus-inspired dip that goes great with tortilla chips.
Ingredients:
1 garlic clove, crushed
1 1⁄2 cups cooked or 1 (15.5-ounce) can pinto beans, drained and rinsed
1 1⁄2 teaspoons canned chipotle chile in adobo
2 teaspoons fresh lime juice
Salt and freshly ground black pepper
1 tablespoon finely minced green onions, for garnish
In a food processor, process the garlic until finely minced. Add the beans and chipotle and process until smooth. Add the lime juice and salt and pepper to taste. Process until well blended. Transfer to a medium bowl and sprinkle with the green onions. Serve right away or cover and refrigerate for 1 to 2 hours to allow the flavors to intensify. Properly stored, it will keep for up to 3 days.
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