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