Ingredients
1 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
425 ml black beans, drained and rinsed
half a bunch of fresh coriander leaves and stems
1 chipotle pepper with adobo sauce
2 tbsp fresh lime juice
1 tbsp sea salt
3 tbsp water
Step by step
Heat oil in frying pan over medium heat. Add onion and garlic and cook, stirring, until softened for about 5 minutes.
Combine onion mixture, beans, coriander, chipotle and sauce, lime juice and salt in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to Speed 4. Blend, using the Flex Edge tamper to push down ingredients, until mixture is chunky for about 30 seconds. Add water and continue to blend until smooth for about 30 seconds.
If dip is too thick, blend in an extra splash or two of water. Taste and adjust seasoning with salt. Serve immediately, or store in airtight container in refrigerator for up to 1 week.
Chipotles are dried, smoked jalapeños, and the sauce is a vinegary purée of tomato, garlic and spices. Look for these canned peppers in the Latin section of most well-stocked supermarkets. Serve the dip garnished with crumbled queso fresco and chopped tomatoes and with plenty of tortilla chips for dipping.
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