Best Pinto Bean Hummus Recipes

PINTO BEAN HUMMUS WITH CHICKEN CHICHARRONES

Pinto Bean Hummus with Chicken Chicharrones image

Provided by Food Network

Time 1h

Yield 10 servings

Number Of Ingredients 10

Ingredients

1/2 cup roasted garlic
1/2 cup roasted, peeled and diced poblano peppers (see Cook's Note)
1/2 cup tahini
1/4 cup lemon juice
Three 15-ounce cans pinto beans, well drained
Kosher salt and black pepper
1 cup olive oil
2 pounds chicken skin (see Cook's Note)
2 cups vegetable oil
Kosher salt

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.

PINTO BEAN HUMMUS RECIPE

Pinto Bean Hummus Recipe image

Provided by á-170456

Number Of Ingredients 13

Ingredients

1 cup dried pinto beans
Water to cover beans
1/2 onion
2 tablespoons lemon juice
2 tablespoons tahineh
1/4 teaspoon ground cumin
2 garlic cloves minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
36 slices French baguette
3/4 cup frozen peas thawed
3/4 cup diced cooked carrots
3/4 cup corn kernels

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.

ISLAND PINTO BEAN 'HUMMUS' DIP

Island Pinto Bean 'Hummus' Dip image

Use pinto beans in place of chickpeas in this pinto bean 'hummus' recipe! It's full of delectable ingredients that pair great with cut-up veggies. Island Pinto Bean 'Hummus' Dip gets some extra creaminess from chopped avocados.

Provided by My Food and Family

Categories Home

Time 20m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 9

Ingredients

1 red onion, chopped
1 large jalapeño pepper, seeded, chopped
1 Tbsp. olive oil
1 tsp. zest and 2 Tbsp. juice from 1 lime
1 can (15 oz.) pinto beans, rinsed
1/4 cup tightly packed fresh cilantro
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup each chopped green and red bell peppers
1 avocado, chopped

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.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g