- 400g pinto beans
- 1 tbsp tahini
- 1 garlic glove - chopped
- 1 lemon - juiced
- Olive oil
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.