This Pinto Bean Hummus is the perfect creamy dip to make for your next party or gathering. It is full of flavor from a creamy blend of pinto beans, green chilies & bold spices and pairs perfectly with everything from tortilla chips, to bell pepper slices or even as a sandwich spread!
Traditionally, hummus is made with chick pea but you can play around with different types of beans to make fun dip recipes like this Pinto Bean Dip. It's a great appetizer to serve on game day or anytime you have a casual gathering. I also love using pinto bean hummus on nachos instead of refried beans. Speaking of nachos, if you're a nacho love you should try my Loaded Steak Fajita Nachos or Leftover Pulled Pork Nachos!
If you like untraditional hummus recipes, you may also enjoy this Roasted Veggie Hummus Dip which would be a great side dish to Pinto Bean Dip! Try this Cottage Cheese Ranch Dip for a creamy high protein dip option.
Why You'll Love This Recipe
- It is easy. This pinto bean hummus recipe whips up in a flash! All you need is a food processor and about 15 minutes of your time.
- It is delicious. If you love traditional hummus, then you'll love this twist on the classic with zesty flavors of cilantro, lime, green chilies & warm spices!
- It is versatile. Serve pinto bean hummus with crackers & veggies as a dip, spread it on sandwiches, or use it to top vegetarian nachos in place of refried beans.
Pinto Bean Hummus Ingredients & Tested Substitutions
Canned Pinto Beans. Opt for organic low sodium pinto beans if possible. Be sure to drain and rinse the beans well before using.
Diced Green Chilies. I like to use canned green chilies, but you may use fresh chilies or small jalapenos if you prefer.
Tahini. Traditional hummus is made using tahini, but you can substitute sunflower butter if you do not have tahini available. You'll only need about 4 tablespoons tahini so it's the perfect recipe for using up the end of a jar!
Fresh Lime Juice. I prefer freshly squeezed lime juice to bottled and would recommend you use a fresh lime for this recipe.
Olive Oil. The higher quality the better! Alternatively, you may also use something like a garlic infused olive oil or shallot infused olive oil for additional flavor.
Warm Spices. I use a mix of ground cumin, smoked paprika, black pepper & chipotle chili powder. If you don't enjoy a lot of heat, the chipotle chili powder can be omitted.
Sea Salt. A high quality sea salt is preferred but can be substituted for pink himalayan salt or kosher salt instead.
Fresh Cilantro & Lime Wedges. We'll garnish the pinto bean hummus with fresh cilantro & a lime wedge. You can also add a tablespoon or two of cilantro to the dip if you're a fan.
Pinto Bean Hummus Step By Step Method for Preparation
1. Blend the base. In the bowl of a food processor, combine pinto beans, green chilies, tahini, lime juice & olive oil. Blend until mostly smooth.
2. Add the seasonings. Sprinkle in cumin, smoked paprika, chipotle chili powder, black pepper, salt, and cilantro if using. Blend again, scraping down the sides.
3. Taste & adjust. Add more salt, lime juice, or spices as desired. If for some reason the consistency is too thick, add an additional tablespoon of olive oil or water to thin out to desired texture.
4. Serve & enjoy. Garnish with extra cilantro, a drizzle of olive oil, and a sprinkle of smoked paprika. Serve with tortilla chips, gluten free pita bread, raw vegetables, or use as a spread.
Tips, Tricks & Twists
- Add a few garlic cloves for heightened flavor. My recipe is designed to be easy to digest which is why it omits garlic, but feel free to add it in to step 1 if you'd like.
- Try using different types of beans. Black beans or cannellini beans would be delicious in place of pinto beans in this recipe!
- Mix up your garnishes. Top the pinto bean hummus with thinly sliced green onion, fresh rosemary or even feta cheese. Add sunflower seeds for a little extra crunch.
- Want to turn up the heat? Add red pepper flakes for garnish.
- Don't like chilies or jalapeño? Try roasting a poblano pepper! Once cooled, remove the seeds and add to the food processor in step 1.
How to Store Pinto Bean Hummus
Pinto Bean Hummus can be made up to 3 days ahead for best results and can be stored in the fridge in an airtight container. I don't recommend storing the hummus after setting it out for a party in case of double dippers!
Serving Suggestions
- If you're feeling ambitious, bake your own sourdough discard crackers to dip in this Pinto Bean Hummus.
- Make a sandwich with this Veggie Falafel and use it as a spread.
- Serve it at your next game day party alongside Air Fryer Jalapeño Poppers, Coconut Shrimp, or Fajita Nachos!
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Creamy Pinto Bean Hummus Recipe with Green Chilies
Equipment
- Food Processor
Ingredients
- 1 15 oz can pinto beans, drained and rinsed
- 1 4 oz can diced green chilies
- ¼ cup tahini or sub with cashew butter for a different flavor
- 2 tablespoons fresh lime juice about 1 lime
- 2 tablespoons olive oil
- 2 teaspoons ground cumin* *adjust seasoning to personal taste, see note below
- 1 teaspoons smoked paprika* *adjust seasoning to personal taste, see note below
- ½ teaspoon ground black pepper plus more to taste
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon chipotle chili powder adjust for spice level
- 2 tablespoons fresh cilantro chopped
Instructions
- Blend the base. In the bowl of a food processor, combine pinto beans, green chilies, tahini, lime juice & olive oil. Blend until mostly smooth.
- Add the seasonings. Sprinkle in cumin, smoked paprika, chipotle chili powder, black pepper, salt, and cilantro if using. Blend again, scraping down the sides.
- Taste & adjust. Add more salt, lime juice, or spices as desired. If for some reason the consistency is too thick, add an additional tablespoon of olive oil or water to thin out to desired texture.
- Serve & enjoy. Garnish with extra cilantro, a drizzle of olive oil, and a sprinkle of smoked paprika. Serve with tortilla chips, gluten free pita bread, raw vegetables, or use as a spread.
Notes
-
- Add a few garlic cloves for heightened flavor. My recipe is designed to be easy to digest which is why it omits garlic, but feel free to add it in to step 1 if you'd like.
- Mix up your garnishes. Top the pinto bean hummus with thinly sliced green onion, fresh rosemary or even feta cheese. Add sunflower seeds for a little extra crunch.
- Don't like chilies or jalapeño? Try roasting a poblano pepper! Once cooled, remove the seeds and add to the food processor in step 1.
- When it comes to seasoning, it is important to take into account personal taste. I like to use up to 2 tablespoon of cumin and 1 tablespoon of paprika but if you do not enjoy bold flavors, then start off with 2 teaspoons of cumin and 1 teaspoon of paprika and build your way up to the seasoning level that works for you.
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