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www.pallensmith.com/assets/images/recipes/9860-7513.jpg" align="right" alt="" />I just harvested an armload of hot peppers from the garden and have set aside a few for making this spicy dip. Ingredients:
1 tablespoon olive oil
1 14-ounce can cooked, unseasoned black beans (about 1 1/2 cups)
juice of 1 lime
1/4 teaspoon salt (optional)
1 teaspoon ground cumin
1 large tomato, cored, seeded and chopped
2 green onions, chopped
2 small chili peppers, seeds removed and chopped
1 clove garlic
Instructions: Drain and rinse the black beans
Place the black beans, olive oil, salt and cumin in a food processor. Process until the beans are broken up and well blended with the olive oil and seasonings.
Add the remaining ingredients. Process until smooth.
Transfer to a bowl and serve with tortilla chips or pita bread.
Notes: This dip can be served immediately, but it's even better after the flavors have melded for a few hours.
Sounds wonderful. My neighbor loves hot things and I think she will love this. She dries her peppers and grinds them to make her own red pepper and it is wonderful sprinkled on her spaghetti. I'll have to make this and let her try it.