INGREDIENTS:1 (15 ounce) can of black beans, mostly drained
2 cloves of garlic
1/4 cup fresh mint leaves, packed
1/3 roasted and salted pistachios
1/2 - 1 whole chipotle pepper from a can of peppers in adobo sauce (the amount depends on your capsaicin tolerance)
DIRECTIONS:
1. Place all ingredients in a food processor and puree until smooth. Add extra salt or chipotle if desired. Serve alone or garnish with caramelized shallots, avocado, or queso fresco. This is a divine dip for flatbreads, crackers, chips,or veggies. Plus, it's a great accompaniment for poultry and beef dishes. I'm thinking this could make a cameo in a taco or spread on a new-fangled cross between a sope and a pizza.
recipe by Cristina Paul
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