Creamy Pinto Beans and Rosemary Dip

Please share if you love it!

Need some dip with those veggies?

Pinto Beans

Pinto Beans

As I was preparing for work this week, I wanted a creamy hummus to dip my veggies in, but didn’t have a drop of tahini in the pantry – therefore, no hummus.

No garbanzo beans either – therefore, no hummus.

Rats!

The hunt was on for a dip that would be just as creamy and garlicky as my favorite hummus.

Google found this white bean dip for me from cdkitchen.com. I have to admit that the original recipe called for a teaspoon of tahini, but it works just fine without it. I didn’t have white beans either, but the lonely can of pinto beans in the pantry worked for me too.

Fresh rosemary adds a wonderful woodsy taste to this creamy dip. I can only imagine how perfect it would be spread on a roasted vegetable wrap.

Even better, it boasts a mere 30 calories per tablespoon, very little fat and lots of fiber.

Happy cooking!

Creamy Pinto Bean and Rosemary Dip

Creamy Pinto Bean and Rosemary Dip

Need to Dip Your Veggies? Creamy Pinto Beans and Rosemary Dip

10

Ingredients

  • 2 1/2 teaspoons olive oil
  • 2 cloves garlic -- thinly sliced
  • 1 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon ground cumin
  • 15 ounces canned pinto beans -- rinsed and drained
  • 3 1/2 tablespoons water -- divided
  • 1 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • rosemary sprigs -- optional

Instructions

  1. Heat oil in small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Saute 1-2 minutes or until garlic begins to brown. Remove from heat; let stand 10 minutes.
  2. Place beans, 2 tablespoons water, lemon juice, tahini and salt in a blender or food processor; process until smooth. Add garlic mixture and 1 1/2 tablespoons water, if needed, until spread is desired consistency. Place spread in a small bowl and garnish with rosemary sprigs, if desired. Serve at room temp, or cover and chill until ready to use. Serve with pita bread or fresh cut veggies.
http://motherrimmy.com/need-to-dip-your-veggies-creamy-pinto-beans-and-rosemary-dip/

Amount Per Serving

Calories: 30
Total Fat: 1.21g
Cholesterol: —
Sodium: 70mg
Total Carbs: 3.66g
Dietary Fiber: 1.10g
Sugars: 0.05g
Protein: 1.17g

Weight Watchers Points 0

Last updated by at .

Comments

  1. says

    I love pinto beans! They’ve got just that extra little bit of kick that adds so much to a recipe. I’m not sure which we use more of – black, cannellini or pinto – but all of them are regulars in our meals.

  2. says

    I love this alternative to hummus. Quick thinking! We used to make a white bean dip at a restaurant I used to work at–It’s a nice change from hummus, although I do love my hummus too! This sounds great, especially with the rosemary.

  3. says

    Oh WOW Kristi I’d bet this would be a most satisfying dip. Sounds delish and oh boy do I enjoy fresh rosemary! I probably wouldn’t miss the tahini. I made my own once. It was a tad gritty and a bit difficult to work with and had a nice flavor. I don’t think it made a big difference when compared to the work involved with preparing it though.(Maybe I just don’t know what good tahini tastes like) At any rate, that was my thinking afterwards.

  4. says

    This does look outstanding. We’re a huge hummus family and go through a couple cans of garbanzo beans a week, so I can imagine what it’s like to open the cupboard and not find one. You did a great job coming up with a replacement though.

    • says

      Have you tried dried garbanzo beans? I had them once when I went to a cooking class. There was definitely a difference in freshness and taste. I haven’t tried that yet because canned is so much easier, but it’s on my to-do list.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>