Friday, October 27, 2017

Spooky Black Sesame Bean Dip with Sweet and Purple Potato Halloween Chips

Last March I had a wonderful trip to Israel and spent a beautifully delicious day in Nazareth. Among our zillion stops in that fascinating city was one at a Halva factory where I picked up a container of black sesame paste. I admit back then I had the intention of using it to create a Halloween party food recipe. 

This dip, a loose riff on hummus, is spicy and delicious and, most importantly simple to whip together. Fragrant black sesame paste is blended together with black beans, garlic, and lemon juice. I added some cayenne pepper for a flavor sting.

Of course, I couldn't just stop at creating the dip. Leftover purple and sweet potatoes were sliced (use a mandolin for evenness), shaped with cookies cutters then fried in vegetable oil to create some Halloween themed potato chips.

The dip by itself takes a total of 10 minutes to throw together. The chips, obviously a bit longer. To save time and energy, use store-bought chips but don't skip the dip.

Black Sesame Bean Dip with  
Sweet and Purple Potato Halloween Chips
Prep time: 25 minutes
Cook Time: 20 minutes
Yield: Serves 6
  • 1 can black beans
  • 1/4 cup black sesame paste
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced (to keep the vampires at bay)
  • 1/2-1 teaspoon cayenne pepper (depending on how spicy you like it
  • 2-4 tablespoons water
  • Kosher salt and freshly ground black pepper to taste
  • pinch of sugar
  • 2 large purple potatoes
  • 1 large sweet potato
  • Haloween cutters
  • Vegetable oil for frying

  • Drain and rinse the black beans.
  • In a food processor puree the beans, the black sesame paste, lemon juice and minced garlic. 
  • Add the cayenne pepper a bit at a time until the mixture has enough heat for your preference.
  • Pulse in the water one tablespoon at a time until the mixture thins out enough to dip consistency.
  • Season with the Kosher salt, freshly ground black pepper and sugar to taste.
  • Transfer the dip to a serving bowl and place in the fridge. 
  • Heat the oil in a deep saucepan or a skillet.
  • Peel the potatoes and use a mandolin or sharp knife to cut the potatoes into thin slices.
  • Use the cutters to cut out shapes in the potato slices.
  • Pat excess moisture off of the potato cutouts.
  • Place a layer of paper towels beside the stove
  • Fry the cutouts in the oil in batches until crispy. Use a slotted spoon or spatula to transfer the chips to the paper towels to drain. Lightly salt the chips.
  • Serve the bean dip with the chips. 

Like this black sesame Halloween recipe? Here's another one:

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