I picked up a bag of these beautiful beans while I was in Mexico visiting the town of Tlaquepaque, just south of Guadalajara. There was no way I was leaving without a sack full of them. I also got a huge bag of miscellaneous dried chilies while South of the border. Dried chile vendors are everywhere, selling stacks and stacks of all different kinds of dried jalapenos. I asked the vendor to choose for me and he gave me some from every stack - resulting in a large bag of spicy fun.
Fast forward to life in Portland, I boiled up some of the beans and re-hydrated one of the smoky chipotle chilies blending them together in my trusty food processor with some Mexican salt, avocado oil, tahini, lemon and garlic to make a hummus. The resulting glorified bean dip turned out quite tasty - proof being that the first batch got wiped out by a few friends that randomly stopped by one night. And we used potato chips as scoopers.
Flor de Junio Bean and Chipotle Hummus
Of course if you can't find flor de junio beans use another type of pinto bean
2 cups prepared flor de junio beans (or any kind of heirloom bean you like)
Bean liquor reserved
1 large dried chipotle chili
1 lemon, juiced
1 clove of garlic
1/4 cup avocado oil
2 Tablespoon tahini
Soak the dried chili in hot water until it becomes soft and expanded (about 10 minutes).
In a food processor, blend garlic, oil, lemon juice, tahini, and chipotle until smooth. Add beans and blend until desired consistency is reached. You may need to add bean liquor at the end of smooth it out.