Creamy Pinto Bean Hummus Recipe with Green Chilies
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!
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.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!