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Published September 25th, 2024
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Pinto bean hummus
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| By Susie Iventosch |
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| Photos Susie Iventosch |
I am still on a hummus kick and this Pinto Bean Hummus is one of my new favorites! It's a creamy blend of pinto beans, tahini, cilantro, jalapenos, lime juice, and taco seasoning! It is a great side dish for tacos, enchiladas, or a fun dip for your next party. You can also use it as a base for a 7-Layer Dip!
This hummus is bold and vibrant with the earthy flavor of pinto beans, combined with the fresh and zesty flavors of cilantro and jalapeno. The tahini adds a rich, nutty undertone, and the garlic and olive oil give it a smooth and savory depth. The taco seasoning infuses the hummus with a hint of smoky, spiced warmth. The result is a flavorful and delicious spread with a perfect balance of heat, tanginess, and richness. As with any hummus, feel free to add more seasoning, jalapeno, cilantro, or lime juice to suit your own tastes.
I love a smooth hummus, but it's not always easy to achieve. Even after researching and studying the subject at length, it's still a bit baffling as to what exactly makes hummus creamy. Some say that you must first process the tahini all by itself, others say adding ice water makes it creamy, while others say it's simply the brand of food processor you use, with Ninja and Vitamix being the top choices. I've tried all of these and still don't have the perfect answer. The best solution I have discovered is to add a tablespoon or two of very cold water after processing the first one-third or so of beans. This allows the rest of the beans to process without becoming too lumpy.
If you have a great answer to this quandary, I would love to hear how you make your hummus extra-creamy!
INGREDIENTS
2 tbsp. tahini
2 small garlic cloves, minced
1-2 tbsp. lime juice
1/2 small jalapeno, stem and seeds removed and finely diced
2 tbsp. cilantro leaves, minced
1 (19-oz.) can pinto beans, drained and rinsed (if you can only find a 15 oz. can, then just use one whole can and part of a second can.)
1-2 tbsp. cold water
1 tsp. taco seasoning blend
2 tbsp. extra-virgin olive oil
DIRECTIONS
Place tahini, garlic, cilantro leaves, jalapeno, and 1 tablespoon fresh lime juice in the bowl of your food processor. Process until smooth and scrape down sides of bowl with a rubber spatula.
Add the taco seasoning and 1/3 of the beans and process until as smooth as possible. Add 1-2 tablespoons very cold water and continue processing until the mixture is very smooth. Add the remaining pinto beans in two batches, processing until smooth with each batch. Finally, add olive oil and blend.
Season to taste with more lime juice as desired. Garnish with cilantro leaves and a lime wedge and serve with your favorite tortilla or pita chips. |
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| Susie can be reached at
suziventosch@gmail.com. This recipe can be found on our website:
www.lamorindaweekly.com. If you would like to share your favorite recipe with Susie please contact her by email or call our office at (925) 377-0977. Or visit
https://treksandbites.com |
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Lamorinda Weekly, Moraga CA