I love pinto beans, and I love bean dips. What could be more natural than making a pinto bean dip? Don’t just restrict yourself to hommous when it comes to dips; there’s a world of other legumes out there that make for delicious dipping.

Ingredients:

2 cloves garlic peeled
1 small mild chilli (I used a home-grown black chilli)
4 cups cooked, drained pinto beans
4 tbsp no added salt tomato paste
5-6 tbsp lime juice
6 tbsp finely chopped coriander
1 tsp smoked paprika
1 tbsp non oil-packed sun-dried tomatoes

Method:

Blend all ingredients except sun-dried tomatoes at high speed for 15 seconds. Add sun-dried tomatoes and pulse lightly until tomatoes are incorporated into the dip but still chunky.

Chill for 2 hours before serving.