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

Pinto Bean Hummus Recipe

This cross between traditional hummus and 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.
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Serving Size 8

Equipment

Ingredients

  • 2 cups cooked pinto beans cooked from dry or canned
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4-5 ice cubes optional

Instructions

  • Add all the ingredients except the ice cubes to a blender and blend until smooth, about 2-3 minutes. Scrape down the sides as needed.
  • Add the ice cubes and blend until creamy. The coldness of the ice reacts with the fat in the tahini, making it extra creamy. Taste for flavour and adjust if needed.

Notes

If you don't have ice cubes, use very cold water.
Taste and adjust the flavours to your liking.
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