1tablespoonchipotle peppers in adobo sauce, depending on how hot you like it - I used 2 tablespoons
1tablespoontahini- or cashew butter or almond butter (I have used all three at one time or another and I don't want you to go out and buy tahini for one tablespoon.
2tablespoonslemon juice3 tablespoons is ok too
1tablespoonextra virgin olive oil
½teaspoonground cumin
½teaspoonsea salt
¼teaspoonground black pepper
Instructions
You just put everything into a Food Processor and process.
No need to pre-grind anything. It all blends together perfectly.
Turn off the processor and scrape the sides a couple of times during processing.
That is it.
This recipe is simple to double or triple so buy ingredients according to how much dip you will need. This makes about 2 cups
Notes
IF FREEZING:Package in rigid sided containers.TO PREPARE AFTER FREEZING:Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. Stir before serving with crackers and/or veggies.