1/2 lb beans, (I chose "Eye of the Goat" heirloom beans because they were in the cupboard, and they looked like they would be creamy)
4 cloves garlic, or to taste
1-2 oz walnuts and pignolias
juice of 1 lime and 1/2 small orange (I didn't have lemon)
1 tsp cumin
Soak the beans overnight, and cook for about 3 hours. Here are the beans I used:
I roasted my garlic so it wouldn't have as strong a bite.
I put it in this little 1/3 cup measuring cup with some bean juice (dark from the beans, not roasting), and put it in the oven at 350 for about 15 minutes.
Next, blend up the nuts, garlic, juice, cumin, and some bean liquid (1/2 cup?) and just some of the beans. First I want to get the nuts nice and pulverized. Then add the rest of the beans and as much bean liquid as you want for your desired consistency. Then add the cilantro and pulse. Then you can top with paprika. Here it is with an orange bell pepper slice dipped and ready for eating.