• 400g pinto beans
  • 1 tbsp tahini
  • 1 garlic glove - chopped
  • 1 lemon - juiced
  • Paprika
  • Olive oil
  • Salt

1. Drain the pinto beans but keep aside some of the water. In a food processor, blitz the beans with 1 tablespoon of water.

2. Add the tahini, garlic and lemon juice and blitz until smooth.

3. Serve in an ANTA pudding bowl with a generous drizzle of olive oil poured over the top and a sprinkling of paprika.

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