It’s definitely too hot to bake today. It’s actually the perfect weather to sit in a shady spot with a cool drink nibbling on something tasty.
Aside from roasting the garlic (which you don’t even have to do if you like a really strong garlic flavour) this is so quick to make. It really requires the bare minimum of effort and people will no doubt be impressed that you have shunned shop-bought hummus.
The USA has made me a little bit obsessed with chipotle. Obviously I had eaten it before in the UK but I was less inclined to slather it on anything that I possibly could. I love the rich smokey flavour and warming spice that it adds to food. Perhaps because I am dis-inclined to eat meat I had never previously been exposed to smokey flavours, but I have whole heartedly embraced this one.
1 can red kidney beans
4-5 cloves of garlic
1-2 tbsp of olive oil (depending on how loose you like your dip)
2 tsp chipotle sauce.
1 tbsp lime juice
salt & pepper to taste.
Roast the garlic, in its skin for around 20 minutes in a moderate oven (170°c is about right). The cloves should become sweet and gooey. Leave to cool slightly.
Drain and rinse the beans and pour into a food processor. Add the garlic, half of the oil, chipotle, and the lime juice.
Whizz until the beans are well mashed and you have a fairly stiff paste. Gradually add in the remaining oil, using as much or as little as you need to achieve your preferred consistency.
Garnish with coriander leaves and serve with pitta bread, crudités or tortilla chips.