Chipotle White Bean Dip
- 1 can white beans, drained and rinsed
- 2 chipotle chiles in adobo
- 2 garlic cloves, peeled and roughly chopped
- 1/2 tsp. cumin
- 1 tsp. chili powder
- 1 tbsp. lemon juice
- 1/4 cup olive oil
- pinch of sea salt
In a food processor, add the chipotle chiles and garlic and pulse until chopped. Then turn the processor to the on position and add the beans in three sections, waiting for the first addition to chop before adding the next.
Add in the cumin, chile powder and lemon juice and pulse 5 times. Now with the processor in the on position, slowly add the olive oil in a steady stream until the mixture begins to smooth out. If you desire a thinner consistency, add a tbsp. of water at a time until your desired consistency is reached.
Season with salt to taste, and keep covered in the fridge until ready to serve.