Jalapeno Bean Dip
Updated: Oct 27
If you're new to this blog, you know I love spicy food. But if you don't, the jalapeno is your pepper. It has a deep, delicious flavor and most of the heat can be avoided by removing the PITH AND RIBS of the pepper. Kitchen myths claim that all the heat is in the seeds, but that's all it is: a myth. Capsaicin, the phytochemical compound behind the fiery heat, is actually more concentrated in the inner white pith or rib of the chili pepper.
Jalapenos are packed full of nutrients and healthy compounds. They are high in fiber and antioxidants, like vitamin C and vitamin B6. Capsaicin itself has strong anti-cancer properties by stopping the growth and division of cancer cells, slowing the formation of new blood vessels around cancerous tumors, and preventing cancer from spreading to other areas of the body (https://pubmed.ncbi.nlm.nih.gov/23433093/). Capsaicin can also be used as an effective pain reliever when used externally by temporarily blocking pain receptors in the area in which it is applied.
Jalapenos can help prevent stomach ulcers, a fact that debunks the common myth that spicy foods like jalapenos can cause and/or aggravate stomach ulcers. The capsaicin reduces stomach inflammation in people with H. pylori and can also help reduce the stomach damage caused by the overuse of NSAID pain relievers and alcohol, all of which can lead to stomach ulcers.
Chili peppers have been used for thousands of years by eastern cultures for its antimicrobial properties and the fighting of infections. Allow a little bit of jalapeno in your life with this yummy dip to jack up your disease-fighting abilities!
1 - 19 oz. can of white kidney beans, drained and rinsed
1/4 cup fresh lime juice
1 clove of garlic
1/2 tsp salt
1/4 cup tahini
Combine all ingredients in a high speed blender until smooth and creamy. Serve immediately with chips or veggies and store leftovers in an airtight container in the fridge for up to 6 days.