Red Bean and Chipotle Dip

I came up with this dip completely by mistake. My guests were on the way, and I had no time to spare and wasn’t paying attention when, hoping to make hummus, I threw red beans instead of chickpeas into the food processor fitted with a steel blade. When I realized my mistake, it was too late, so I made a few changes to the recipe and discovered I liked this one even better. You can try this recipe using any kind of bean.
Chipotle chile powder is available through the Penzeys catalog (414-474-0277 or www.penzeys.com). You can use it anywhere you might use cayenne pepper; it lends a wonderful smokiness.

Makes 1½ to 2 cups.

1 15.5-oz. can dark red kidney beans, drained and rinsed
2 garlic cloves, peeled
¼ cup orange juice
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ to ½ teaspoon of chipotle chile powder (if you can’t find it substitute cayenne pepper), to your taste
Juice of ½ lime
2 tablespoons chopped fresh cilantro leaves

1. Place the beans, garlic, orange juice, cumin, salt, chipotle, lime juice, and 1 tablespoon of the cilantro in a food processor fitted with a steel blade and process until smooth.

2. Transfer to a serving bowl and serve immediately, garnished with the remaining 1 tablespoon of cilantro, or cover and refrigerate for up to 3 days.

Serve with pita or corn chips or the crudités of your choice.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)