I love condiments and spices. It takes all of my willpower to resist dousing my dishes in salt and pepper before the first bite. It’s a losing battle with Italian; pasta and pizza last only moments before I spoon on crushed red pepper flakes. I won’t even start with my Sriracha addiction. So to find a dish requiring nothing but a handful of ingredients, no enhancements, no salting and peppering to taste, was a victory for my taste buds. I owe it to inspiration from this blog. With a few adjustments, I had a perfect appetizer to please gluten-free and vegan guests last night! Enjoy this ridiculously easy recipe below.
Ingredients:
1 can of white beans, drained and rinsed (I used these)
2 chipotle peppers in adobo sauce
1 clove of garlic
2 tablespoons of lemon juice (I used juice from 1 whole lemon)
1 teaspoon of cumin
2 tablespoons of olive oil
Directions:
Combine all ingredients in a blender (I used a pot and immersion blender) and blend until completely combined and smooth.
I topped mine with a bit of paprika and a lemon slice for color.
Serve with vegetables for dipping and enjoy! I also served with these for a bit of crunch.
