Pinto bean hummus with beet & avocado salad, chapati, and rice

This simple dinner is delicious and easy to prepare.


Pinto bean hummus

• Pinto beans (drained of liquid)
• Tahini
• Lemon
• Salt
• Olive Oil 
• Paprika

Place pinto beans and tahini in blender and blend playing with ratios until desired consistency is reached.  Add lemon and salt to taste.  Blend until smooth.  Garnish with olive oil and paprika.

 Beet & avocado salad

• Red cabbage
• Beets
• Avocado
• Lemon
• Pomegranate seeds
• Olive Oil

Slice red cabbage super-thin and place in bowl.  Shred beets and add to bowl.  Slice avocado.  Add poegranate seeds.  Add queeze of lemon and olive oil.

Rice

• Water
• Rice

1 cup rice to two cups water in pan.  Cover and bring to boil.  Turn down low until fully cooked. 

Chapati

• 2 cups Wheat flour
• 1 cup Water
• Salt to taste
• Oil

Place wheat flour in bowl.  Slowly add a little water and knead.  Add a little more water and knead.  Keep going like this until similar to play-dough adding more or less water as necessary.  Set aside for at least a half hour and even overnight in the fridge.  Turn on skillet.  Dust surface with flour.  Pinch of golf ball size of dough.  Roll into ball and then press down on surface.  Roll it out.  Putoil in pan.  Place rolled out dough in pan and let cok until medium sized bubbles begin to form.  Flip.  Let it puff up for a little bit.  Serve.