- 7/8 cup dried pinto beans (soaked overnight) discard soaking water
- 2 1/2 to 3 cups cooking water
Cook beans in water 1 1/2 hours to 2 hours or until tender.
- 1 tsp minced garlic
- 2 cups of the cooked pinto beans
- 1/4 cup peanut butter
- 1/4 cup lemon juice
- 2 TBSP water
- 1 tsp cumin
- dash of salt
- pinch of cayenne pepper
In a food processor, process garlic, & cooked pinto beans until smooth. Add peanut butter, lemon juice, cumin, water salt & cayenne pepper. Process until smooth. Serve as an appetizer on mini-pita breads, or crackers.
Yields approx 2 cups.