- 1 tablespoon coconut oil (or ghee)
- 1 medium yellow onion, diced
- ½ teaspoon fine sea salt
- 1 clove garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano (substitute with regular oregano)
- ½ teaspoon ground sweet paprika
- 3 cups cooked pinto beans
- ½ can chipotle peppers in adobo sauce
- 1 small bunch cilantro, washed and dried
- 1 pint / 280g cherry tomatoes, divided
- 1 green onion, sliced
- 1 small jar store bought salsa
- 1 cup hulled hemp seeds
- 1 medium red bell pepper, seeds removed and roughly chopped
- ½ teaspoon fine sea salt
- 3 tablespoons nutritional yeast
- 2-3 teaspoons freshly squeezed lemon juice, to taste
- ½ clove garlic
- 1 small piece fresh turmeric, chopped
- Ground cayenne, to taste
- 3 tablespoons water, if needed
When next you are hosting a party for your friends, you might not be in the mood to prepare a dish like tzatziki, baba ghanoush, even fallback dip, so try making this prepare this Legendary Layer Bean Dip. Your guest would be impressed by how creamy, spicy, and chunky this dish is. If you haven’t tried this layer dip before, you are in for a special ride. There is no way you won’t enjoy the preparation of this layer bean dip. What a perfect way of having fun at home! You should not miss this recipe for anything.
Pinto beans make this dip a special one- they are gorgeous looking beans. During cooking, pinto bean speckles fade and turn a lovely pink color. At the same time, pinto beans have a super creamy interior, which makes them perfect for dips, soups, and stews. If you are looking for a bean that contains both protein and carbohydrates, a bean that won’t spice up your blood sugar level, then pinto bean is your best option. We can’t wait to run you through how this vegan and grain-free dip can be prepared.
But first, you will need to get some ingredients in place. What are the ingredients you need for this legendary layer bean dip? You will need coconut oil, diced yellow onion, minced garlic, sea salt, ground cumin, and Mexican oregano. You will also need sweet ground paprika, cooked pinto beans, chipotle peppers in adobe sauce, washed and dried cilantro, cherry tomatoes, and sliced green onions. Finally, you will need hemp seeds, red bell pepper, yeast, freshly squeezed lemon juice, freshly chopped turmeric, ground cayenne, and of course, water. We know the ingredients are voluminous, don’t be intimidated, trust us when we say you got this. Let’s get it done!
- First of all, melt the oil in a saucepan over medium heat. To your already melted oil, add onions, salt, and stir them together. Cook until the mixture becomes slightly caramelized and add garlic. Now, add cumin, oregano, and paprika. Cook it for about 2 minutes, and stir in the beans and chipotles as much as you want.
- Add all the queso ingredients together, excluding water, and blend using a blender or food processor until the mixture becomes smooth and creamy.
- With a bean smasher, smash the beans, transfer them to a high-speed blender, and blend.
- Now, pick some cilantro, add little oil, and stick them to the side of the bowl (this is optional).
- At this stage, combine cherry tomatoes together with sliced spring onion. Add a little salt, and fold to combine.
- Assembling the dip is the last step. First, spread the bean layer in the bottom followed it by spreading salsa and the hemp queso. Top it with chopped cilantro and fresh tomato mix.