Vegan Pinto Bean Dip
Delicious pinto bean dip that could be your hummus alternative
- 2 cups dried pinto bean
- 1/2 bunch cilantro
- 8 tbsp Meyer lemon juice (lemon juice amount squeezed from about 2 medium sized lemon)
- 4 tsp miso
- 1/8 tsp pepper
- 3 tsp Meyer lemon zest (lemon zest from about 1 medium sized lemon)
Cooking Pinto Beans
Soak Pinto Beans over night (or for 6 hours)
After soaking the pinto beans overnight cook them in a sauce pan over high heat for 10 minutes. Let the pinto beans boil and you will see white foam forming on top of the beans.
Strain and clean the pinto beans. (By cleaning the foam, you makes sure you don't get bloated or fart from eating these beans)
Put the pinto beans back in the sauce pan and fill it with fresh water. Cook over stove top for 1 hour and 30 minutes on medium to low heat. Put a lid over the sauce pan but make sure to keep it slightly open to let the moisture out.
Take the pinto beans off the stove and strain them well.
Making Vegan Pinto Bean Dip
Add all the ingredients (cooked pinto beans, cilantro, garlic, lemon zest, lemon juice, pepper and miso) into a blender and blend until smooth.
Serve with your favorite fresh cut veggies (carrots, broccoli, cauliflower, celery, tomato) or pita chips!
- Miso: miso pastes are made out of fermented beans. Traditionally made from soy bean and rice but if you go to gourmet grocery stores you will find miso made with other types of beans like chickpeas. If you don't have miso lying around in your home you can substitute miso for salt.
- Cilantro:If you don't like cilantro you can use parsley instead.