Smoky Pinto Bean Dip with Garlic and Lemon

Drain and rinse the pinto beans. If using canned beans, pick through to remove any debris. Set aside 2 tablespoons of beans for garnish.

Peel and finely dice the yellow onion. Peel and mince the garlic cloves. Roughly chop the parsley. Cut the lemon in half.

Heat 3 tablespoons of olive oil in a wide skillet over medium heat until it shimmers and flows easily across the pan, about 1 minute.

Add the diced onion to the skillet. Cook, stirring with a wooden spoon, for 5-6 minutes until softened and translucent but not browned.

Add the minced garlic, smoked paprika, and cumin to the onion. Stir constantly for 60-90 seconds until the garlic is fragrant and the spices are toasted, watching carefully that nothing burns.

Add the pinto beans and 60ml of water to the skillet. Stir to combine with the aromatic oil and vegetables. Let simmer for 2-3 minutes to meld the flavors.

Transfer the bean mixture to a food processor. Add the juice of half a lemon and 1 teaspoon of salt.

Blend for 2-3 minutes, scraping down the sides as needed, until the dip is completely smooth and creamy. If the mixture is too thick, add water one tablespoon at a time until you reach a dippable but thick consistency.

Taste and adjust seasoning — add more salt, a squeeze of lemon, or a pinch more smoked paprika to your preference.

Spoon the dip into a shallow serving bowl. Drizzle with the remaining tablespoon of olive oil.

Scatter the reserved beans and chopped parsley over the top.

Serve immediately with crusty bread, pita chips, or fresh vegetable sticks. Offer extra lemon wedges on the side.