The smoky and rich flavor of chipotle chiles gives this dip an unusual and complex taste. Serve with chips, raw vegetables or pita bread.
- 1 (15-ounce) can garbanzo beans drained and rinsed
- 2 small chipotle chiles in adobo sauce
- 2 tablespoons tahini
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon hot sauce
- 1 teaspoon fine sea salt
- 1 (15-ounce) can no-salt-added black beans drained and rinsed
Place chickpeas, oil, tahini, juice, chipotles, garlic, salt, hot sauce and 1/2 cup water in the bowl of a food processor fitted with a metal blade. Pulse until mixture is blended well but still slightly coarse. Add beans; pulse until beans are combined but still coarse. Serve.
Per serving: 150 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 330mg sodium, 14g carbohydrates (4g dietary fiber, 1g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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