Tepary Bean Dip with Crudites

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This dip can be made with any cooked beans, but I like to use tepary beans because of their unique taste and the fact that they are grown here in the Sonoran Desert.  Look for them in farmer’s markets and specialty stores.

Makes about 2 cups dip


Bean Dip:
1 clove garlic, peeled
2 cups cooked tepary beans (either white or brown)
1/4 cup chopped fresh cilantro
1 Tbsp. fresh lime juice
1 Tbsp. olive oil
1/2 tsp. chile powder
1/2 tsp. ground cumin
1/2 tsp. salt
1 tsp. chopped serrano chile

1 red bell pepper, seeded and cut into strips
1 jicama, peeled and julienned
1 head broccoli, cut into florets, and blanched
2 chayote squash, peeled, cored, and julienned
4 carrots, peeled and cut into strips

With the machine running, add the garlic through the feed tube of a food processor.  Remove top and add the remaining ingredients.  Purée until smooth, adding more water if necessary, and transfer to a serving bowl.  Cover and refrigerate until ready to serve.

Serve with cut-up vegetables or pita chips.