Summers in Georgia are quite toasty. There are days when cooking an elaborate meal indoors is almost unbearable, as the stove heats up our entire living space. And although we grill a lot during the summer, many times, we enjoy small bites and dips and chips for dinner out on the deck, accompanied by ice cold beers. During the summer, simple meals and easy entertaining are always best.
With this premise in mind, here is a very simple and delicious starter: Hominy Chipotle Dip. As you may know by now, I am a lover of hominy, called mote in Ecuador. This ingredient reminds me so much of my childhood and the years I lived in Ecuador, and I always try to incorporate it in the dishes I make. Hominy has a very simple flavor, and I feel it tends to absorb the flavors it is paired with. In this case, I opted for a kick to this dip by using chipotle peppers in adobo.
I love the spice and smokyness of chipotle peppers. I normally use three peppers in my dip, but feel free to adjust according to your tolerance for heat. The tahini paste adds a nutty tone to this recipe, while the lime juice helps to brighten up all the flavors. Serve this dip with chips or vegetables like celery and carrot sticks and you have a quick lunch, or a great appetizer for your next gathering.
Buen provecho!
- 1 15.5 ounce can hominy, half of liquid reserved
- 2-3 chipotle peppers in adobo (depending on spiciness)
- 2 tablespoons tahini paste
- juice of 1 lime
- 1 tablespoon olive oil
- salt and pepper to taste