Sometimes you get tired of garbanzo bean hummus. Or sometimes no matter how many times you paw through the cans on the pantry shelves, those chickpeas remain illusive.
This pinto bean hummus could also masquerade as “refried” beans – without the refry – but all of the expected flavors are right there. All you’d have to do is warm it up prior to eating. I served mine at room temperature in a wrap loaded with broccoli slaw, baby kale, sprouts and generous portions of ranch dressing.
- 1 15-ounce can pinto beans, rinsed and drained
- 2 cloves garlic, chopped
- juice of 1 lime
- 2 Tbsp. Bragg Liquid Aminos
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. smoked paprika
- pinch coriander
- pinch ground black pepper
- handful of fresh cilantro
- 2-3 vegetable broth or water, if needed
- In a food processor, combine the pinto beans through black pepper and process until smooth. Pour in some vegetable broth or water to achieve the desired consistency.
- Add cilantro and pulse a few times to incorporate. Taste and adjust seasoning, adding more lime juice, garlic powder, black pepper, etc., if needed.