Spicy Chipotle White Bean Dip

Happy New Year!  Through the ups and downs of 2012, I am most grateful for becoming pregnant and the journey that led me to this gift.  I believe changing my approach to eating played a role in turning a corner with my infertility and I look forward to continuing to learn how to eat and live well in 2013.  Clean, whole, nutrient-dense foods fuel and heal our bodies in incredible ways, while on the contrary a lack thereof can wreak havoc on our overall well-being.

In the theme of honoring nature’s ability to nourish us in the most effective manner, I am highlighting just one of the many benefits of the chipotle pepper.  As documented on the Live Strong website, “Capsaicin is the chemical compound that gives heat to chili peppers, including jalapenos and chipotles. This chemical compound may dilate your blood vessels, improving circulation and reducing your risk of heart disease and stroke… [It] may also lower blood high blood cholesterol and blood glucose, which are common in diabetics…”

chipotle hummus wrap


*1/2 cup dried white/cannellini beans (this ends up equating to about one can of cannellini beans, but I don’t have access to cannellini beans in bpa-free cans)
*2 chipotle peppers in adobe sauce (take most seeds out)
*1/2 teaspoon adobe sauce
*2 cloves garlic, minced
*1 tsp cumin
*1 tsp chili powder
*2 Tbsp fresh lemon juice
*1 Tbsp tahini
*3 Tbsp olive oil
*1 to 2 Tbsp warm water
*1 to 2 tsp sugar (maple syrup or honey)
*optional: 1 to 2 Tbsp cilantro, chopped
*salt to taste (about 2 teaspoons)
how to
*soak dried beans overnight with 1/8 tsp baking soda
*rinse beans and cook for about 20 to 30 minutes (or until soft)
*add all ingredients into food processor and process until smooth
*taste and modify according to your desired outcome

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