We were in Asheville last weekend for Moogfest. The weather, music and food were amazing. We ate at several great restaurants. While waiting to eat lunch on Saturday, I saw a pinto bean spread on the menu. I made a mental note to try that at home.
Pinto beans are a great source of molybdenum, dietary fiber, folate, manganese, potassium, magnesium, iron, and protein. They are low in fat, but high in protein and fiber. Pintos have a beneficial effect on the heart and digestive system, as well as stabilizing blood sugar.1
Pinto bean dip
1 can of pinto beans (or 1.5 c cooked)
2 tbsp plain yogurt
1 tbsp tahini
1/2 c cilantro
1/2 tbsp paprika
1 tbsp cumin seeds, toasted and ground
1 tsp cayenne
1 shallot, diced
juice of 1 lemon
1 tbsp olive oil
a bit of water to thin, if needed
Blend all ingredients. Add water or more lemon juice to thin. Enjoy as a spread on sandwiches or as a snack with raw veggies.
1. Source: whfoods.org