Easy Pinto Bean Hummus Food

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.

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.

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

SUPER EASY HUMMUS

Steps:

• Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

HUMMUS WITH PEANUT BUTTER

Steps:

• Place the garbanzo beans, peanut butter, lemon juice and salt and garlic in a blender or food processor.
• Blend until smooth.
• Transfer to serving bowl.
• Drizzle olive oil over the mixture and sprinkle with paprika and parsley.

BLACK BEAN HUMMUS

Steps:

• Puree a 15-ounce can drained black beans with 1 clove garlic, 2 tablespoons each lemon juice and tahini and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.

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.

EASY PESTO HUMMUS RECIPE BY TASTY

Steps:

• Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
• Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and pesto. Turn the processor on to break up the mixture.
• With the food processor running, pour in the lemon juice and water, and let the processor run until the mixture is smooth.
• Serve with your choice of dipping chips or veggies.
• Enjoy!

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.