HIPPEAS® Jalapeno Vegan Cheddar Tortilla Chips paired with Black Bean Dip & Chipotle Crema

Exclusive Recipe By Celebrity Vegan Chef Matthew Kenney

ABOUT
Matthew Kenney is one of the world’s first leading chefs at the forefront of plant-based cuisine, he is the author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, a multifaceted company specializing in plant-based living throughout several unique markets.

Matthew has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation.

Currently, Matthew has 18 restaurants operating on five continents throughout nine international cities.

Learn more here:
https://www.matthewkenneycuisine.com/

  • Black Bean Dip

    • Ingredients

      2 tbs neutral oil ( canola, vegetable or grapeseed )
      ½ cup diced onion
      1 clove minced garlic
      1 serrano pepper, seeded and diced
      1 tbs salt
      1 tbs cumin
      2 small cans black beans drained
      and rinsed
      2 tbs tomato paste
      ½ cup water
      1 tbs nutritional yeast
      1 lime
    • Directions

      Heat a heavy bottom pan over medium high heat. Cut the lime in half and place the cut side down into the pan. Let the lime get black and burnt. This will help the dip develop a deeper flavor. Scrape the lime off the bottom of the pan and add the oil followed by the onion, garlic and Serrano pepper. Cook while stirring until soft. Add the tomato paste and continue to stir until the tomato paste has developed a dark color. Add the water and stir together. Add the remaining ingredients and bring to a simmer. Turn the pot to low and cook stirring occasionally until the sauce becomes very thick. Keep warm or reheat on low covered stirring occasionally until heated through.
  • Chipotle Crema

    • Ingredients

      1 ½ cups raw cashews soaked
      in cold water overnight
      1 1/14 cups water
      The zest and juice of one lime
      The zest and juice of 1 lemon
      2 chipotles from a small can
      1 tsp nutritional yeast
      ½ tsp onion powder
      ½ tsp garlic powder
      1 tsp salt
      1 tsp agave
    • Directions

      Place all the ingredients into a blender and puree until smooth.

      To Serve

      Place the warm bean dip in a bowl and top with the crema place the chips around. You can garnish the dish with sliced chilies, cilantro leaves and scallions if you’d like. Pair with HIPPEAS® Jalapeno Vegan Cheddar tortilla chips!