Indo-Greek Fusion Pinto Bean Dip

Indian and Middle Eastern cuisine can be successfully fused together but you can travel a little more westwards to introduce a distinctly Greek take on spices. Here’s a unique recipe for a spicy Greek and Indian fusion pinto bean dip that is vegan and serves two people. I also think that pinto beans are excellent here. 

Ingredients

For the Dip

• 1 cup canned pinto beans (drained and rinsed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small tomato, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt to taste
• Freshly ground black pepper to taste

For the Garnish

• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon kalamata olives, sliced
• 1 teaspoon chili flakes (optional)
• Lemon wedges (optional)

Preparation

1. Prepare the Base:
   • Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
   • Add the minced garlic and sauté for another 1-2 minutes until fragrant.
2. Cook the Tomato:
   • Add the chopped tomato to the skillet and cook until it softens and begins to break down, about 5 minutes.
3. Spice it Up:
   • Add the ground cumin, smoked paprika, garam masala, ground coriander, turmeric powder, and cayenne pepper to the skillet. Stir well to combine and cook for 1-2 minutes to allow the spices to bloom.
4. Combine Beans:
   • Add the drained and rinsed pinto beans to the skillet. Cook for about 5 minutes, stirring occasionally to ensure the beans are well coated with the spice mixture.
5. Blend the Dip:
   • Transfer the bean mixture to a food processor. Add the lemon juice, salt, and freshly ground black pepper. Blend until smooth. If the mixture is too thick, add a small amount of water or olive oil to reach your desired consistency.
6. Adjust Seasoning:
   • Taste the dip and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to suit your taste.
7. Garnish and Serve:
   • Transfer the dip to a serving bowl. Garnish with chopped fresh cilantro, dill, sliced kalamata olives, and chili flakes if using.
   • Drizzle some really high quality olive oil to lace the top of the dip. You can add to the visual appeal by putting a whole black or green olive in the middle.
   • Serve with lemon wedges on the side.
8. Serve with pita bread, naan, or veggie sticks like cucumber, carrot, and bell pepper slices. Makes a great side with a Greek salad! 
9. Keep in the fridge for a maximum of three days covered!