Black Bean Dip with Chili Lime Chips


The planets align. Sometimes you can make a 3-course-meal for your friends & pull it off FLAWLESSLY. Sometimes the birds are chirping, the pie is baking, and you’re loving life. 
Other times, you’re swamped with work, PMS-ing, and have to make something for that party you promised you’d go to but realllllyyyy don’t want to go. This is when you make this dip. This dip saves your soul. Soul-saving black bean dip. It’s no joke. 

All you really need is a food processor. If you don’t have a food processor, get one. You don’t have room in your kitchen? Get one anyways. You can’t afford it? Get one anyways. Just charge it. You can grate, slice and process with this magical machine. You’ll thank me later.
Okay, so about this dip. It’s PACKED, no JAM PACKED, with flavor. Tahini, garlic, cilantro, lime, and spices galore. If you add the chips, bonus flavor! But if you’re in a pinch, just skip the homemade chips & buy some pita chips or corn chips. Honestly, you CAN skip chopping the garlic and cilantro…just add those things first to the processor, pulse, and then add the rest.
Not only is this dip super easy & delicious. It’s cheap. You should have most these things in your pantry. Yes, tahini should be in your pantry. It makes hummus, so get on that. Another investment. You’re welcome.
Did I sell you on this dip? Do you have a food processor in your Amazon shopping cart? Are you bookmarking this post for a rainy day? YES, YES, YES.
Black Bean Dip with Chili Lime Chips
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  1. 6 6-inch flour tortillas
  2. 1 lime, zested
  3. 1 teaspoon ancho chile powder
  4. 1 teaspoon salt
  1. 1 can black beans, drained and rinsed
  2. 2 tablespoons well-mixed tahini
  3. 1/4 cup freshly squeezed lime juice
  4. 1 tablespoon extra-virgin olive oil
  5. 1 tablespoon minced garlic cloves
  6. 1/2 teaspoon ground coriander
  7. 1/2 teaspoon ancho chile powder
  8. 1/2 teaspoon coarse salt
  9. 1/4 teaspoon ground cumin
  10. 1/4 cup chopped cilantro
  11. Coarse sea salt and freshly ground pepper, to taste
  1. Pre-heat the oven to 350°F.
  2. In a small bowl, combine lime zest, ancho chile powder, and salt. Set aside.
  3. Cut the tortillas into wedges. Spread the tortilla wedges out on a baking sheet in a single layer.
  4. Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Sprinkle with the lime/salt/chile mixture, and bake for another 6 minutes. Let them cool for 1 minute.
  1. Placed drained beans, tahini, lime juice, olive oil, garlic, coriander, ancho chile powder, salt and cumin in the bowl of a food processor fitted with a blade and puree until smooth.
  2. Remove dip, scraping sides well, to small bowl.
  3. Stir in cilantro and season to taste.
Adapted from NYU cooking class
Adapted from NYU cooking class
Mogi Kitchen

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