Tagged with pinto bean hummus

Pinto Bean Hummus

Pinto Bean HummusSometimes 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 oz. can pinto beans, rinsed and drained
2 cloves garlic, chopped
1 tbsp. tahini
juice of 1 lime
1 tbsp. Bragg Liquid Aminos
1 tsp. cumin
1/4 tsp. smoked paprika
pinch coriander
pinch ground black pepper
handful of cilantro

In a food processor, combine the pinto beans through black pepper and process until smooth. Add the cilantro and pulse a few times to chop the cilantro.

One year ago today: The Miracle Cure

Pinto Bean Hummus Wrap

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