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

Follow on Bloglovin'

55 thoughts on “Pinto Bean Hummus

  1. One Happy Table

    Yes ma’am, I DO INDEED get tired of garbanzo bean hummus! LOVE this twist and can’t wait to try. : )

    Reply
  2. Somer

    Oh. so. good! Pintos are my favorite bean. Hands down. Well, actually it’s a fight with black beans and garbanzos, but hey. I’m in love. Thanks for the Ranch Dressing shout out 😉 xx

    Reply
    1. alexanderwillowharvey

      I agree, black bean, pinto beans and “garbanzo”, are the best beans! why do English people even say chick pea, garbanzo is way cooler! Ann this hummus looks awesome!

      Reply
      1. tearoomdelights

        I used the word ‘garbanzo’ with a fellow Brit recently and they had no idea what I was talking about, it’s just not used over here.

  3. tearoomdelights

    I would never have thought of using pinto beans in place of chickpeas but it looks great. I love the wee owls, too. :-)

    Reply
  4. A Tablespoon of Liz

    This looks amazing! I’ve tried hummus’s made from different beans, but I’ve never tried making them before, even though I’ve always wanted to! And I love refried beans, so I’ve got to give this a try!

    Reply
  5. Becky

    Ooh this looks great! I ate so much chickpea hummus over the holidays, I’m definitely ready to mix things up!

    Reply
  6. Holly @ My Plant-Based Family

    I’m not sure I could handle pinto bean hummus. I think it would be too close to refried beans for me and we eat those a lot, minus the frying part.
    I do vary my flavors up on hummus often though.

    Reply
      1. Holly @ My Plant-Based Family

        I’ve had them at least 3 times this week so I’m probably good. 😉 I’ve had fresh avocado so “unfried” beans were the perfect accompaniment.

  7. biggsis

    Great idea. Why not branch out from garbanzos? And the spice combo also sounds like a refreshing change. Thanks!

    Reply
  8. thecrueltyfreereview

    I’m a sucer for refried beans. but I’ve been trying to avoid them in my tacos–which is why I switched to using hummus. Now I can absolutely have the best of both worlds without the guilt and fat. Woohoo!!

    Reply
  9. Little Sis

    Yummy! We’re always looking for more spreadable goodness – this would be a great addition to burrito night. Thanks!

    Reply
  10. Rachel in Veganland

    delicious! I’m so glad you opted to spread your hummus on the traditional wrap. It looks divine, and I LOVE your owl bowl!!!

    Reply
  11. narf77

    I now know what I am having for tonights evening meal…I have to bake bread today so I am going to make some pita as well and this wonderful concoction (along with Sommers ranch) are going to be the star :) Cheers for another wonderful summery recipe :)

    Reply
  12. Shira

    YUM! This looks perfect Annie – funny I JUST made a ‘what’s in the house’ hummus this morning for a large party tomorrow :) Who says hummus has to mean chickpeas? And I love pintos!

    Reply
  13. Sophie33

    I make other creations of beans all the time! Your tasty creationis a great one! I experment all the time! Yummmm!

    Reply
  14. Vegan Rabbit

    Oh my gosh that looks absolutely delectable! Your pictures are always so beautiful. Presentation is always key, and you know this very well. Before we eat food with our mouths we must first eat food with our eyes and I’ve got my mouth full right about now!

    Reply
  15. Kristy

    I love this idea! I’m the kind of person who may or may not have eaten refried beans straight from the can in college. This looks like a much healthier and better tasting version of my lazy college girl snack!

    Reply
  16. castaway5555

    I doubled the recipe – added a bit more lime juice, some water and evo, as well … used soy sauce. Rather than cilantro, used spinach. Yummy … love the texture. I make tons of garbanzo hummus; this is a great alternative. And, yes, I love pinto beans, too.

    Reply
  17. Pingback: Baked Tofu Sandwich: A Quick Meatless Monday Lunch

  18. Pingback: Eat Drink Better | Healthy recipes, good food: sustainable eats for a healthy lifestyle!

  19. Pingback: 10 Delicious Hummus Recipes