Chipotle Bean Dip

Some of fondest memories of graduate school are from when S and I were roommates. One quirk that we shared was a predilection to load the freezer like it was going out of style. My freezer proclivities include flour, lentil and bean storage. Various and sundry jokes and diagnoses have been made, all of which I cheerfully ignore. Nevertheless, it was a common occurrence for ingredients to jump into my hands when I opened the freezer. ahem. For instance, one time a bag of beans jumped into my hands and begged to made into something delicious. They were sick of being thought of as "healthy" or "good for you". They wanted to be beguiling, alluring... lip-smackingly spicy!

Heres what I did:
1. Sprouted one cup of mixed beans. I used black chickpeas (kala chana) and red cowpeas (red choris, vanpayar).
2. Cooked them till tender with scant one cup water.
3. Blend them with two chipotle chillies and salt to taste. Add a sprinkle of sesame and flax seeds.
Voilà - Chipotle Hummus!

The Verdict:
Chunky hummus-like texture and robust chipotle flavor. Quite pretty. I've served it as a dip for chili and lime chips and as a spread for a sandwich. Easily combined with other toppings like tomatillo salsa, chopped onions and a squeeze of lime. They seem fairly healthful, what with the sprouts and no added preservatives / oil. At about 20-25% protein, I wonder if they're still pretty carb-heavy though.

I quite like the texture and flavor of this one. It reminded me of hummus and I'd like to send to Siri for AWED - Middle Eastern Cuisine and to Whats Cooking for Fat Chefs or Skinny Gourmets?