Island Pinto Bean Hummus Dip Recipes

PINTO BEAN HUMMUS

Steps:

• Pour into the blender the BUSH's Hummus Made Easy.
• Then add the canned pinto beans, the garlic and the lemon juice.
• Blend for 5 minutes and serve on a bowl.

EASY PINTO BEAN "HUMMUS"

Steps:

• Add sea salt to taste and drizzle a little olive oil over the top. Spread over or use as a dip for bread, wraps, and veggies. Happy Eating! Beckie

PINTO BEAN HUMMUS WITH CHICKEN CHICHARRONES

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 DIP

Steps:

• In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate. , Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. , Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.

PINTO BEAN DIP

Steps:

• Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.

ISLAND PINTO BEAN 'HUMMUS' DIP

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.

ISLAND BLACK BEAN HUMMUS TOPPERS

Steps:

• HEAT oil in small skillet on medium heat. Add onions and jalapenos; cook and stir 5 min. or until crisp-tender. Cool slightly.
• TRANSFER onion mixture to blender. Add next 5 ingredients; blend until smooth.
• TOP crackers with bean mixture, sour cream, red peppers and avocados. Serve immediately.

WHITE-BEAN HUMMUS DIP

Steps:

• Combine all of the ingredients in a food processor, and process until the mixture is smooth.

ISLAND BLACK BEAN HUMMUS TOPPER

Steps:

• Heat oil in small skillet on medium heat. Add onions and jalapenos; cook and stir 5 min. or until crisp-tender. Cool slightly.
• Transfer onion mixture to blender. Add next 5 ingredients; blend until smooth.
• Top crackers with bean mixture, sour cream, red peppers and avocados. Serve immediately.

PINTO BEAN DIP

Steps:

• 1.In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
• 2.Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired. Store in an airtight container in the refrigerator for up to three days.

PINTO BEAN HUMMUS RECIPE

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.