Super fast and super good. Another "everyone wants the recipe" recipe. Works with all types of beans and is a great dip or sandwich spread. Just the right blend of veggies and spices. Kids love it!
Recipe Ingredients:
3 1/2 cups cooked beans (soaked first overnight in water and 2 tbsp lemon juice) cooked with ajwain (ajowan) and/ or epazote). Our favorites are black, pinto, kidney and cranberry, but you can use any bean that you have.
2 tomatoes (fresh or the equivalent of any canned or jarred tomatoes. Just approximate.)
Place all of the ingredients except tomatoes and beans in a food processor or blender. Blend 'til smooth.Add tomatoes and beans. Process slowly to desired consistency – a little for a chunky / salsa-like dip; a lot for a smooth, thick, hummus-like dip.
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