Thursday

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.
VoilĂ  - 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?

9 comments:

Asha said...

Your freezer story sounds like mine! When I open the door, they attack and try to do in my feet too! Hahaha!!

I posted my freezer at Aroma for a MeMe and said there must be some Psychological explanation for hoarding like that!:P

Great idea and dish, Hummus looks yum! I made Hummus with Blackeyed peas for new year's day. Southerners believe that cooking Blackeyed peas bring good luck for the new year!

Have a wonderful and cool weekend!:)

delhibelle said...

great stuff, and higher on fibre with all that kala chana, instead of chole. Instantly bookmarked !

Ivy said...

What a great idea. I've only made hummus with chickpeas but your version sounds great. Thanks for submitting your recipe the the "Fat Chefs or Skinny Gourmets?" event.

Srivalli said...

that looks great...nice dish smita...

FoodieFriend said...

looks great and m sure it would taste good too...

zlamushka said...

Smita, this is a really innovative approach to hummus. I love it. I got a whole pack of smoked chipotles from Pelicano of Elaichi Et Cetera...

Coffee & Vanilla said...

Interesting recipe and I love the plate as well! :)
Margot

Traveling Tummy said...

Sounds yummy and spicy!

ServesYouRight said...

Asha - ha ha, nice scientific explanation!

Delhibelle - exactly what I thought!

Ivy - Thanks so much for hosting!

Srivalli - Thank you!

Foodie fried - Thank you!

zmalushka - ooh! Lovely, can't wait to see what you will make out of them!

Coffee and Vanilla / Margot - Thank you!

TT - Thank you!

Smita