Chipotle Black Bean Dip

This recipe I made last week for an early Halloween party I attended. For me, I personally used black beans that I grew myself, so I had to first cook the beans beforehand. This added 45 minutes to my cooking time (the beans were freshly dried, so I did not pre-soak the beans and wanted them easily pureed) otherwise, a can of cooked beans are acceptable.

Chipotle Black Bean Dip

2 tbls. olive oil

1 medium clove garlic, minced

1/4 tsp. ground cumin

1/8 tsp. ground coriander

2 cups of cooked black beans

2 tbls. coarsely chopped fresh cilantro; more for garnish

juice of 1 lime

2 tsp. seeded, minced chipotle chile (from a can of chipotles in adobo)

Fine sea salt and freshly ground black pepper

2 tbls. water or broth

1 red pepper, minced reserve 1/4 cup for garnish

2 green onions, minced reserve 1/4 cup for garnish

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1. Put the first ten ingredients into a food processor and puree until smooth or a little chunky if preferred.

2. Put puree in a bowl.

3. Stir in red pepper and green onions.

4. Transfer to a serving bowl.

5. Garnish with cilantro, red pepper, and green onions

6. Serve.