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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  • 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
  • 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


Unknown 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 GGG 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 :)

Deepthi Shankar said...

Lovely hummus ..I love it

Soma said...

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

Unknown said...

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

test it comm said...

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