Pinto Bean and Zucchini Hummus

Pinto Bean and Zucchini Hummus

Among the "little foods" of the eastern Mediterranean meze tradition that form such a wonderful and varied source of inspiration for vegetarian dining in the summer, nothing beats hummus for versatility, convenience and protein. Zucchini lends a western Mediterranean flair to this spicy but rich and earthy hummus made from pinto beans instead of chickpeas, with yogurt along to add a pleasantly light refreshing tang.

Pinto Bean and Zucchini Hummus

Pinto Bean and Zucchini HummusPinto Bean and Zucchini Hummus
Recipe by
Cuisine: Middle Eastern
Published on June 11, 2009

Simple, creamy hummus made from pinto beans for an earthy and slightly nutty flavor to go with sweet fresh zucchina and tangy yogurt

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Ingredients:
  • 1 cup dried pinto beans (3 cups cooked or 2 14 oz cans)
  • 5 to 6 sun-dried tomatoes
  • 4 to 5 dried whole red chilies
  • 1 small zucchini, chopped (1 1/2 cups)
  • 3 cloves garlic, crushed
  • 1/4 cup tahini
  • 2 tablespoons whole fat yogurt
  • juice from 1 lemon (3 tablespoons)
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
Instructions:
  • Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse the beans, then transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft. Drain.

  • Meanwhile, cover the sun-dried tomatoes and dried red chilies with hot water in a small bowl and soak for 20 minutes. Drain.

  • Combine the sun-dried tomatoes, chilies, zucchini, garlic, tahini, yogurt and lemon juice in a small bowl. Transfer the beans to a food processor, add the sun-dried tomato mixture as well as the olive oil and salt. Process until smooth. If necessary, process the mixture in batches.

  • Serve with flatbreads, pitas, crackers or vegetables.

Makes about 3 cups
Pinto Bean and Zucchini Hummus

Other hummus recipes from Lisa's Kitchen:
Olive Hummus
Spicy Roasted Red Pepper Hummus
Turkish Yogurt Hummus

12 comments:

A2Z Vegetarian Cuisine said...

o0o0o0o....Such a healthy one..A big fan of hummus, never tried pinto bean hummus tho....very surely try. Nice click.

Pooja said...

What a lovely bean Hummus Lisa! Perfect with Pita bread!

TBC said...

This sounds like a nice variation of the traditional hummus.

Sara said...

wow, this sounds delicious! i love that it has zucchini in it, one of my favorite things.

Cynthia said...

Love that hummus combo.

eatme_delicious said...

What a delicious sounding alternative to traditional hummus. When thinking of what to eat recently I've been craving cold things and I totally forgot about eating a substantial dip like this for dinner (with things to dip in it)! Thanks for the reminder.

Johanna said...

sounds a great alternative to regular hummus and I love those photos - so bright and tempting

Parita said...

Lovely lisa, so healthy and delicious, m become your fan :)

DEESHA said...

Lovely hummus ..I love it

Soma said...

One awesome healthy idea! few weeks back i made a dip with beans & carrots:-)

rekhas kitchen said...

hummm pinto beans with Zucchini interesting combination so colorful with those vegetables yum.

Kevin said...

An even healthier take on hummus and tastier with the sundried tomatoes.