Original recipe of the week: Pinto bean and spinach dip

6^th April 2013

Bethany Stone

Bethany Stone

6 April 2013

We know it’s freezing outside and that last year we were really enjoying spring in its full force. We hope our summer-inspired dip will bring it out again this year, but if it doesn’t (yet), just enjoy it in the comfort of your duvet!

Pinto beans, although not traditional to use in a dip, work really well and are really good for you. This dip can almost be treated as a substitute for houmous – for you chickpea haters out there – but with far less calories and actually far more flavour. Utilising all the traditional ingredients you would in a traditional houmous recipe but with the addition of spinach and mint for an extra flavour dimension.

Pinto bean and spinach dip

Serves: 4-6

Cooking time: 5 minutes

What you will need:

2 cans of ready-to-eat pinto beans

1tsp freshly minced garlic

1tbsp tahini paste

Juice of one lemon

3 handfuls of fresh, washed spinach

1tsp mint sauce

2tbsp extra virgin olive oil

Salt and pepper to taste

What you need to do:

1. Place the pinto beans and the oil into a food processor and blitz until smooth.

2. Next add in the tahini paste, garlic and lemon juice and blitz again.

3. When the mix is smooth you can add in the spinach, one handful at a time and continue to blend until combined.

4. Lastly add in the mint sauce, and salt and pepper to taste. Give the mix one last blend and you’re ready to go. Chill until serving.

Bethany Stone