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.
INGREDIENTS
- 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
METHOD
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 !
October 13th, 2010 at 7:16 pm
What a chameleon! I eat it with everything.
Shared with friends in the evening with tortillas and a few bottles of wine, they loved it!
October 13th, 2010 at 7:58 pm
Am glad that you tried this and loved it. I haven’t given it the extra Spanish touch with Tortillas, but I will next time – Greek, Indian and Spanish, why not?! It’s all about having fun.
March 25th, 2011 at 8:50 pm
This was very good! I really enjoyed the pinto beans for a change from chickpeas for a dip! My favorite recipes are growing in number with name “Miriam Sorrell” on the recipe!!
March 26th, 2011 at 12:58 pm
Thanks so much Rose, the pinto beans make a difference as do the spices that give it an interesting taste – the texture is similar to hummus, but the taste is rather interesting ! Thanks for your wonderful compliments Rose – look forward to your future comments !
June 6th, 2011 at 10:52 pm
Hello,
Is cider vinegar the same thing as apple cider vinegar? I hope so because that is what I have! I’m also wondering if ground flax seeds, with maybe some olive oil blended would work instead of flax seed oil? I try to be as frugal as possible when I cook, and use what I have. If I do try it this way, I’ll let you know how it turns out!
June 7th, 2011 at 10:48 am
Hi there Sara – I tend to think so. Here is a link that explains the process etc. Hope this helps. http://en.wikipedia.org/wiki/Apple_cider_vinegar
June 18th, 2012 at 9:08 pm
[...] Spicy Greek and Indian Style Pinto Bean Dip [...]
June 19th, 2012 at 10:07 am
Hi there Randall beans and thanks for the recipe link to my Spicy Greek and Indian Style Pinto Bean Dip !
January 6th, 2013 at 10:15 pm
[...] tekert fuszeres indiai babkrem, uborkaval, paprikaval, paradicsommal es salataval. A receptben megadottaktol annyiban szoktam [...]
January 7th, 2013 at 11:53 am
Hi, I can’t see a recipe of mine on your page, nor a Pingback – best, MWV.
March 4th, 2013 at 6:27 am
I’ve just made this one and I hope it gets to the function! I keep having ‘just a taste’
March 4th, 2013 at 9:52 am
Hi Linda – You mean you hope some of it will be left to take to the function – enough said, but will there be enough !
