All it takes after that is mushing the beans up a bit in the pan, which you can do with a bean masher, or an immersion blender, if you don’t want to haul out yet another large piece of equipment. This is such an easy hack btw, since it makes the salsa taste more alive and juicy, while giving it a lot more texture, which I personally dig. And the salsa got an upgrade with some fresh, chopped cherry tomatoes. While that was on the stove, I whipped up the hemp seed “queso” (no soaking required!). Everything else was homemade, but came together quickly and easily.įirst, I sautéed the pre-cooked pinto beans with onions, garlic, spices, and the chipotle peppers. Mama don’t have time for that! So I simplified things by cutting out the guacamole (don’t yell at me like that – add it if you want to!), and using jarred salsa. My childhood memories of layer dip involve many cans and jars of processed food being dumped into a large bowl, but the current-reality-holistic-nutritionist version definitely involves making every single one of those things from scratch. I’d cooked pinto beans the night before, had a little tin of chipotle chilies kicking around the pantry, and I knew that if I cut a couple corners, this thing would come together so I’d still have time to tizz myself up before the guests arrived. Something with BIG DIP ENERGY – a chunky, spicy, creamy, and above all impressive layer dip. I felt like leveling up and creating something I hadn’t tried to before. But I didn’t feel like making a fallback dip, like tzatziki, or baba ganoush. I was recently hosting a party-for-no-reason, and like most of my get togethers they involve a lot of food. If I ever got a tattoo, it would probably say something like: “pass the hummus”.
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