I created this bean spread for some heirloom Arikara beans when I wanted to make something like humus, but to explore different culinary terrain. Instead of sesame seeds, I substitute toasted almonds, and rather than garlic, I used leeks slowly sauteed in olive oil, into which I stirring my soft cooked beans. Then, because this dish seemed to be journeying from the eastern Mediterranean toward the Iberian Peninsula, I finish off the pureed paste with a splash of sherry vinegar and a dusting of smoked paprika. The final dish tasted almost like pâté, rich and flavorful, with a hint of sherry. It made a nice dip for raw vegetables and a great lunch spread on fresh bread accompanied by fruity salads.

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