Well, well, this recipe was made in part as a form of experiment. I am often torn between my taste for Indian food, and my Greek blood origins, so here I decided to try and marry the two. And, it worked. Who would have thought pinto beans would taste so delicious in this way. If you are one for spicy food, then you will surely love this. Do remember that how high you put the heat up is entirely up to you. Serve as a dip with oatcakes, or part of an Indian meal with puppodums and your favourite curry. This mixture is also very delightful as a sandwich, or better still, a ciapatta filling with lettuce, cucumber and thinly sliced tomatoes.
- 1 tin of pinto beans (400grms with water, 265 without water), washed and drained
- 8/10 fresh mint leaves (fresh coriander may be used in its place)
- 4 large garlic cloves fresh and chopped
- the juice of 1 fresh lemon
- 1 dessert spoon of cider vinegar
- 1 tbsp of Tahini
- ½ tsp ground cardamon
- ½ tsp chilli seeds
- ½ tsp cumin seeds
- salt to taste
- 3 tbsps flax seed oil
Place the garlic and mint in a food processor, and process until finely chopped. Then add the chilli seeds and pinto beans, and process until smooth. Next, add the remaining ingredients and continue to blend for a minute or so until all the ingredients make up a nice thick paste/consistency. Place in a bowl, sprinkle some crushed cardamon on the top and drizzle a little bit of olive oil. Now cover and refrigerate.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !