A long time ago I took a macrobiotic cooking class in a church basement. One of the things we made was hummus. It was a standard garbanzo bean hummus but the instructor had us top the hummus with diced tomatoes, onions, and parsley which really made the dish for me. Ever since then whenever I do any type of bean puree or dip I add all sorts of toppings.
Pinto Bean Puree with Jalapeno and Lime
Makes about 1 3/4 c./ 7 (1/4 c.) servings
1 (15 oz. ) can no-salt-added pinto beans, such as Whole Foods 365 brand
Juice of 1/2 a lime (about 1 1/2 Tbsp.)
1 clove garlic, peeled and chopped
1 jalapeno, stemmed and seeded and chopped
1/2 tsp. sea salt or to taste
1 tsp. canola oil
1 small tomato, halved and sliced
2 Tbsp. pickled jalapeno rings
1 Tbsp. thinly sliced white onion
1/4 c. fresh cilantro, chopped
Tortilla chips for serving
Puree pintos, lime juice, garlic, jalapeno, salt and oil in a food processor until smooth. Adjust seasoning to taste.
Spread into a shallow serving dish and add toppings. Serve with the tortilla chips of your choice.
Per Serving (excluding unknown items): 101 Calories; 1g Fat (10.2% calories from fat); 5g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 174mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.
In the continuing tour of my kitchen, I submit my dried chile drawer. It is by far the most aromatic part of my kitchen.