Pulses of all sorts are a staple ingredient in Mexican cooking, and chillies are used extensively not only to add heat and sparkle, but to enhance flavour. This dip, reminiscent of the ubiquitous refried beans, is seasoned with a powder of chipotle, the dried version of the well-known jalapeño chilli which is smoked, giving it a strong whiff of caramel.
The flavours in this dip tend to develop in intensity so if you are intending to make it several hours or even days ahead of time, recheck the seasoning before serving - if it is all a bit strong, add a couple of tablespoons of water to balance it.
MEXICAN BEAN DIP
Serves 4
2 x 400 g/14 oz tins red kidney beans, rinsed and drained
2 garlic cloves, peeled
50 g/2 oz red onions, peeled and coarsely chopped
15 ml/1 tbsp ground cumin
60 ml/4 tbsp olive oil
30 ml/2 tbsp dark tahini
5 ml/1 tsp chipotle chilli powder or to taste
1 large lemon, grated zest and juice
10 g/1/3 oz fresh coriander/cilantro
1 red chilli, deseeded and finely sliced
Sea salt
Wholemeal pita bread, crudités, corn tortillas, oatcakes, etc – to serve
Place the first eight ingredients in a food processor, season with salt, and process until fairly smooth. Add three quarters of the coriander and process again. Check the seasoning.
Scrape into a bowl and garnish with the remaining coriander red chilli.
Serve with your choice of wholemeal pita bread, crudités, corn tortillas, oatcakes, etc, whatever takes your fancy.