Ingredients

The following ingredients have 4 Servings
  • 28 ounces canned pinto beans, lightly drained
  • 1 jalapeno, halved and seeded to avoid too much spice if desired
  • 1 clove garlic, unpeeled
  • 1 small onion, peeled and halved
  • 1 lime, zested
  • 1/3 cup olive oil
  • 1/2 teaspoon cumin
  • salt, to taste
  • tortilla chips, for serving

Instruction

  • Heat the oven to 425F. Place the jalapeno, onion, and garlic in a small dish. Roast the vegetables until charred at the edges and softened, for about 30 minutes. Let cool slightly to handle.
  • To a food processor or blender, add the beans, roasted jalapeno and onion, garlic (remove the skin), cumin, juice of the entire lime, and olive oil. Blend until smooth, and taste: add salt to your preference and more olive oil if needed to smoothen the dip.
  • Serve topped with the lime zest. Enjoy!