I made some super-easy, hummus-like bean dip yesterday that I wanted to share with you all.
1 cup dry pinto beans
1 cup dry garbanzo beans
Juice of 2 1/2 lemons
3 cloves garlic
1/2 to 1 teaspoon salt
about 1/4 to 1/2 cup bean cooking water
A bunch of olive oil
Put the dry beans in the crockpot. Add lots of water, and soak overnight.
Drain, add fresh water, and cook on high for 4 hours, or low for 7-8. Drain cooked beans, saving water, and put beans in food processor. Add lemon juice, garlic, and bean water, olive oil and salt in small amounts, blending. Taste, and add more bean water, olive oil and salt as needed. It's great served warm or cold with rice cakes, bread or veggies.