Pinto Bean Hummus Recipes

Steps:

• For the hummus: Combine the garlic, peppers, tahini, lemon juice, pinto beans, 3/4 tablespoon salt and 1 teaspoon pepper in a food processor. Turn the machine on and drizzle in the olive oil through the feed tube. Puree until very smooth.
• For the chicken chicharrones: Preheat the oven to 350 degrees F.
• Lay the chicken skin out flat in a single layer on a baking sheet. Bake until slightly crispy and most of the fat has rendered, 20 minutes.
• Heat the oil to 325 degrees F in a deep, heavy pot or cast-iron skillet (see Cook's Note). Place a few skins at a time into the hot oil and fry until golden brown and crispy, about 4 minutes per side. Using tongs, transfer the skin to a paper towel-lined baking sheet. Season with salt while hot.

Steps:

• Puree a 15-ounce can drained black beans with 1 clove garlic, 2 tablespoons each lemon juice and tahini and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.

Steps:

• Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Steps:

• Cook and stir onions and jalapeño peppers in hot oil in large skillet on medium heat 5 min. or until onions are crisp-tender; place in blender.
• Add lime zest, lime juice, beans and cilantro; blend until smooth.
• Spread onto bottom of pie plate; top with layers of sour cream, bell peppers and avocados.

Steps:

• Place the garbanzo beans, peanut butter, lemon juice and salt and garlic in a blender or food processor.
• Blend until smooth.
• Transfer to serving bowl.
• Drizzle olive oil over the mixture and sprinkle with paprika and parsley.

Steps:

• Blend pinto beans, sunflower seeds, chives, lemon juice, pink salt, and cayenne pepper together in a blender until smooth; add water as needed for creamier consistency.

Steps:

• 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.