Pinto Bean Spread

Recipe by Paul Appleby, presented at the Club on 3 June 1998. As Paul says, why limit yourself to chickpeas when making a hummous-type spread?

• 250g dry pinto beans (or other beans - use chickpeas to make hummous); soaked, rinsed and cooked (Paul uses a pressure cooker)
• ½ tsp salt
• ½ tsp garlic powder
• 2 tbsp vegetable oil
• 1-2 tbsp dark tahini
• 4 tbsp water (Paul uses filtered water)

Blend it all up in the blender; add more water if needed to make a nice texture.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.