Pinto Bean Hummus with Pinto-Feta-Mint Relish

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Pinto Bean Hummus with Pinto-Feta-Mint Relish

 

2 cups cookedPinto beans, drained

1 cup scallion, thinly sliced

1 tablespoon roasted garlic puree, prepared

1/4 cup mint leaves, sliced

1/4 cup tahini

1/4 teaspoon ground black pepper

1/2 teaspoon Kosher salt

1/8 teaspoon cayenne pepper

2 tablespoons lemon juice

 

 

 

 

 

1. Combine basic cooked Pinto beans, scallion and roasted garlic in bowl of food

processor. Process until coarsely pureed.

 

2. Add mint, tahini, pepper, salt, cayenne and lemon juice and process until

pureed and well blended. Scrape hummus into a 4-cup serving dish. Reserve at

room temperature.

 

Pinto-Feta-Mint RelishPinto-Feta-Mint Relish

1 cup basic pinto beans, drained

1/4 cup scallion, thinly sliced

1/2 cup feta cheese, crumbled

2 tablespoons olive oil

1/8 teaspoon crushed red pepper flakes

1 tablespoon lemon juice

1 tablespoon sliced mint leaves

Cayenne pepper for garnish

Olive oil for garnish

 

 

 

1. Combine 1 cup cooked Pinto beans with green onion, crumbled feta, olive oil,

crushed red pepper, lemon juice and mint in a medium bowl. Toss gently to

combine.

 

2. Spoon on top of hummus, leaving a ring of hummus around the edge. Sprinkle

with additional cayenne and drizzle with olive oil if desired.

 

Author: Chef Susan Goss Zinfandel Restaurant, Chicago

Source: Northarvestbean.org

Formatted by Chupa Babi: 03.05.08

 

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