Add new photo
image preview
Add To Cookbooks

    Pinto Bean Hummus

    1740
    Pinto Bean Hummus
    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

    • Unlock Grocery List!
    • 1

      cup dried pinto beans

    • Water to cover beans

    • ½

      onion

    • 2

      tablespoons lemon juice

    • 2

      tablespoons tahineh

    • ¼

      teaspoon ground cumin

    • 2

      garlic cloves minced

    • ½

      teaspoon salt

    • teaspoon cayenne pepper

    • 36

      slices French baguette

    • ¾

      cup frozen peas thawed

    • ¾

      cup diced cooked carrots

    • ¾

      cup corn kernels

    Directions

    Put beans in 3-quart saucepan and cover with water. Add onion. Bring to boil, then reduce heat and simmer until beans are tender, about 1 1/2 hours. Add additional water, if necessary. Cool beans to room temperature. Drain beans and puree in food processor. Add lemon juice, tahineh, cumin, garlic, salt and cayenne pepper, and puree until smooth. Toast bread slices. Spread scant tablespoon hummus onto each. Spoon about 1 tablespoon peas onto each of 12 toasts and press peas lightly into hummus. Spoon about 1 tablespoon carrots onto each of 12 more toasts and press into hummus. Finish by spooning about 1 tablespoon corn onto each of remaining toasts and pressing into hummus. This recipe yields 36 servings. Each serving: 76 calories; 120 mg sodium; 0 cholesterol; 1 gram fat; 14 grams carbohydrates; 3 grams protein; 0.97 gram fiber.


    Nutrition

    More recipes by Jane J.

    Member options

    By logging in, you can leave comments and rate this recipe.

    Sign In