Adding a touch of mint with pinto bean hummus is a nice refreshing side dish or dip to add to your meal.
- Cook Time
- Prep Time
- 6 ServingsServings
- 2 cups basic cooked Pinto beans, drained (recipe below)
- 1 cup scallion, thinly sliced
- 1 tablespoon roasted garlic puree
- 1/4 cup mint leaves, sliced
- 1/4 cup tahini
- 1/4 teaspoon Ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons Lemon juice
- Pinto-Feta-Mint Relish
- cup basic cooked pinto beans, drained
- 1/4 cup scallion, thinly sliced
- 1/2 cup feta cheese, crumbled u20282 tablespoons olive oil
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon Lemon juice
- 1 tablespoon sliced mint leaves
- Cayenne pepper for garnish
- Olive oil for garnish
1 Combine basic cooked Pinto beans, scallion and roasted garlic in bowl of food processor. Process until coarsely pureed.
2 2. Add mint, tahini, pepper, salt, cayenne and lemon juice and process until pureed and well blended. Scrape hummus into a 4-cup serving dish. Reserve at room temperature.
3 Combine 1 cup basic cooked Pinto beans with green onion, crumbled feta, olive oil, crushed red pepper, lemon juice and mint in a medium bowl. Toss gently to combine.
4 Spoon on top of hummus, leaving a ring of hummus around the edge. Sprinkle with additional cayenne and drizzle with olive oil if desired.
Basic Cooked Pinto Beans
1- 3-1/2 cups Pinto beans, soaked, rinsed, drained 2-1/2 cups red onion, finely diced 1-1/2 ounces roasted garlic 1 bay leaf 1 tablespoon dried oregano 2 quarts vegetable or chicken stock 1-1/4 tablespoons ground cumin 2-1/2 tablespoons Kosher salt
2- Reduce heat and simmer 30 to 40 minutes until beans are tender. Do not overcook!
3- Remove from heat and add cumin and salt to the stock. Stir well. Let beans stand in cooking water 15 minutes to absorb salt,