Pinto Bean and Chickpea Bessara

Bambara groundnuts or nyimo as I knew them, aren't beans you can easily find in the United States. You can, however, cross chickpeas and pinto beans to get a similar taste. That’s what I did for this heart-warming bean dip.

I grew up eating nyimo, they are some of my favourite bean/nuts, and I had to incorporate them into this bessara-inspired dish.

Popular in Morocco, Egypt, and other parts of North Africa, bessara (a bean dip or soup thinned in the process) is comparable to hummus. Typically fava beans are used,along with the lemon, cumin, olive oil and paprika (I add extra which gave it the orangish-red tone and add a smoky, rich, taste).

If you are looking for a quick, savoury snack and have some fresh bread lying around, this might be it for you!

Ingredients

1 cup dried pinto beans (soaked overnight)

1 cup dried chickpeas (soaked overnight)

2 tablespoons smoked paprika

1 teaspoon cayenne pepper

1 tablespoon fresh garlic

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon coriander

1 teaspoon cumin

1 tablespoon scotch bonnet pepper sauce or hot sauce

1/4 cup lemon juice

1/2 cup olive oil

1/4 cup water

Fresh parsley or basil

Chilli flakes

Peanut oil

Instructions

Cook the beans. Bring the pinto and chickpeas to a boil completely submerged in salty water in a large pot, then reduce to a simmer until softened and fully cooked, about 1-2 hours. Drain.

In a blender or food processor, add the cooked beans, olive oil, lemon juice, fresh garlic, salt, pepper, spices, water, and the hot sauce. Puree until a smooth consistency has formed. You can make it more like a soup with extra liquid if you prefer, but a smooth dip with a few chunks is what I did here.

Plate your dip, and garnish with extra paprika, chilli flakes, fresh herbs, peanut oil or olive oil. Add salt and pepper to taste. Serve with fresh baguette or brioche.