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 Tbsp. Organic Vata Churna
  • 4 Tbsp. 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!