Pinto Bean Hummus | This cross between traditional hummus and pinto bean dip features pinto beans, tahini, and lemon juice. It’s flavourful, great for meal prep or snacking, and is extra creamy thanks to the addition of ice cubes.

Pinto bean hummus in a grey bowl topped with olive oil, dried parsley and tortilla chips.

This creamy pinto bean hummus is flavourful, incredibly smooth, and customizable. It’s great for snacking, spreading on sandwiches, or topping grain bowls.

Home-cooked pinto beans will give you the creamiest texture, but you can make hummus with canned beans if it’s most convenient for you.

If you’re someone who eats a lot of beans, I recommend buying dried beans in bulk! They’re more cost-effective and will give you the best quality beans. I always cook beans in my Instant Pot.

Are pinto beans similar to chickpeas?

Pinto beans are darker in colour and speckled. They’re creamy in consistency and slightly more earthy tasting than chickpeas. Normally, pinto beans are used to make refried beans.

Chickpeas are creamy and mild tasting and are the main ingredient in traditional hummus.

This vegan pinto bean dip is like a cross between hummus and refried beans, utilizing the naturally delicious flavour and creaminess of pinto beans.

Why add ice cubes to hummus?

Whenever I make homemade hummus, I add ice cubes to it. That’s my number one tip for the smoothest, creamiest hummus!

The coldness of the ice cubes reacts with the fat in the tahini, creating a very smooth consistency. Ice cubes work the best, but if you don’t have them on hand, you could use a bit of very cold water.

Ingredients

More about the ingredients in this recipe. The exact measurements are below.

Pinto beans, tahini, lemon juice, olive oil, salt, and pepper in dishes on a white counter top.

Pinto beans- Creamy and subtly earthy tasting.
Tahini- This high fat paste reacts with the cold ice cubes, creating a creamy consistency.
Olive oil- For depth of flavour and creaminess.
Lemon juice- For tanginess.
Garlic- Earthy and vibrant garlic adds flavour.
Salt and pepper to taste.
Ice cubes- They help make the hummus extra creamy.

Substitutions

Canned pinto beans work well, they’re just not as creamy.
The cold ice cubes react with the tahini, creating an ultra-creamy hummus. If you don’t have ice cubes, you can use very cold water.
If skipping the tahini, skip the ice cubes as they won’t react to anything. Add a splash of water to smooth the hummus to your desired consistency.
Instead of lemon juice, you can use fresh lime juice.

Instructions

I cook pinto beans in my Instant Pot. If used canned, drain and rinse them well.

Add all of the ingredients except the ice cubes to a blender, and blend for 2-3 minutes until smooth.

Add the ice cubes and blend until the hummus is light and creamy. Transfer to a dish and top with olive oil.

Serve with snacks like veggies or chips, or add to grain bowls.

Tips for making pinto beans hummus

Add ice cubes. The cold water reacts with the fat in the tahini and makes the hummus ultra-creamy. If you don’t have ice cubes, use very cold water.
Taste and adjust the flavours to your liking.

What to serve with hummus

Serve pinto bean hummus with vegetables, crackers, pita, or tortilla chips. Spread it on wraps and sandwiches, or add to grain bowls.

Add this bean hummus to my Tofu Wrap or Cucumber Sandwich.

Storage

Store this bean hummus in the fridge for up to 3-4 days.