So, last time I made an oil-free bean dip with tahini, but this one I made on a nice OILY day!
Sometimes, like this time, I like to cook down the tomatoes. After sauteing onions in olive oil until they started to become clear, I added the chopped tomatoes…
and fresh garlic. And let it cook down.
My spices: onion powder, smoked paprika, chili powder, dill. Not shown are salt, pepper & cumin.
Plus a nice dose of Frank’s Red House Sauce and a little spoonful of hot & sweet Russian mustard.
It’ll get a little soupy after a while.
I added half a can of refried beans…
and stirred it up.
Then added some chopped red peppers.
I just let it cook a little longer, I didn’t want the peppers to get too soft.
Now all you need are chips.