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Party Bean Dip

Party Bean Dip



  • 5 cups of cooked pinto beans plus ¼ cup of their broth 
  • 2 large jalapeños 
  • 1 lemon 
  • 1 lime 
  • 1 bunch of fresh cilantro 
  • 1 tablespoon of Organic Vata Churna
  • 4 tablespoons of ghee 


  1. In a large food processor, blend the jalapeños until very fine. 
  2. Add the pinto beans and blend until they are a creamy consistency. 
  3. Add the juice of the lemon and lime. 
  4. In a small saucepan, fry the Organic Vata Churna in the ghee until the spices emit a cooked aroma — about one minute over medium heat. 
  5. Scrape the spice mixture into the bowl of the processor and process until incorporated. 
  6. Chop the cilantro from its stalk and place a handful at a time into the processor. 
  7. Pulse until all this is integrated.
  8. Pour into a beautiful bowl and garnish with a few leaves of cilantro on top. 
  9. Serve with organic blue corn chips. Enjoy!


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