This creamy pinto bean hummus recipe tastes delicious. Pinto beans are blended with olive oil, salt, cumin, chili powder, garlic powder, and fresh lemon juice.
Serve pinto bean hummus with dipped veggies or chips, with cream cheese or sour cream, and salsa, or as a spread in sandwiches or wraps.
In some ways pinto bean hummus is just really creamy and spiced up refried beans. I leave out the tahini because I don't think it needs it. And as one youtuber pointed out (thanks Angel!) - this pinto bean hummus recipe is really just bean dip.
Hummus, like all beans, will thicken as it sits. So you may feel like the bean hummus is initially too thin, but an hour in the fridge should thicken it up.
Add some more water, lemon or lime, or oil if the pinto bean hummus is too thick.
Variations on Hummus with Pinto Beans
Like spicy bean hummus? Add some fresh Jalapeno or ground cayenne pepper to the recipe.
Want some herbs? Blend up cilantro, basil, or mint depending on what you're feeling. Conversely, just chop up the herbs and thinly slice the Jalapeno and garnish the bean hummus with the ingredients instead.
Don't have lemon juice or think lime juice would work better? Cool - knock out this pinto bean hummus and use lime instead.
Don't have pinto beans? Shoot, use any canned beans will work for this basic hummus recipe. Try cannellini beans, lima beans, black beans, lentils, edamame, etc...
Creamy Pinto Bean Hummus Recipe FAQS
Traditionally hummus is made of chickpeas, also known as garbanzo beans. In practice, "hummus" can be made of any cooked or canned bean. Some examples are lima beans, butterbeans, black beans, edamame, and navy beans.
Store hummus in an airtight container in the fridge. Don't double dip! Should last around 7 days.
Yes sir! Yes ma'am. Freeze it in a ziploc bag or an airtight container. Try to minimize the hummus touching air to avoid freezer burn.
Serving Suggestion
Serve this creamy Pinto Bean Hummus dish with chips or crudite as an appetizer. You can combine it with other appetizers / finger food like cole slaw and fry bread, add it as a topping to tacos, or serve it as an appetizer to a main dish like pork carnitas.
You May Also Like
If you like this Hummus dish you may also like this bean cooking tip and a few more spread / dip recipes.
Things In My Kitchen:
- An affordable and great food processor to puree the hummus.
- Vitamix blender (low profile to fit under the cabinets) for when you want to really puree the heck out of something.
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Creamy Pinto Bean Hummus
EatSimpleFood.com
This easy and creamy pinto bean "hummus" recipe tastes delicious with dipped veggies or chips, with cream cheese, and salsa, or as a spread in sandwiches or wraps.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 5
- Category: Dip
- Method: No Cooking Involved
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 15 ounce can pinto beans, drained and rinsed
- 2 ½ tablespoon fresh lemon juice (~½ lemon)
- 2 tablespoon olive oil
- 2 tablespoon water
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
Instructions
- Add all ingredients into food processor
or blender
.
- Blend until smooth (let the food processor run for at least a minute or two). Scrape down the sides and run the processor again.
- Add more water or lemon juice to make creamier or tangier if desired.
- Add salt to taste and drizzle a little olive oil over the top. Spread over or use as a dip for bread, wraps, and veggies. Happy Eating! Beckie
Notes
- Like it spicy? Add some fresh Jalapeno or ground cayenne pepper.
- Want some herbs? Blend up cilantro, basil, or mint depending on what you're dipping.
- Don't have lemon juice or think lime juice would work better? Cool - knock out the citrus with lime instead.
- Hummus will thicken as it sits / rests.
Holy cow deliciousness. Grocery shopping at Aldi's they had no garbonzo beans. Googled what would be a good swap and i found this recipe.
I am a lacto-ovo vegetarian and when i make hummus (which is always, i have never bought hummus at a store) I follow an oil free hummus recipe. When you drain the pinto beans save the liquid by pouring through a sifter into a bowl. Use 4 tbl of that liquid instead of the oil. I use lime instead of lemon (personal choice always), 2tbl homemade tahini &2 tbl less sodium soy sauce. No water added. Made in my Ninja Food Processor.
Hi Captain Jeff - thank you for taking the time to leave a comment and telling me what you do with substitutions. It's difficult to eat store bought hummus once you make your own! The bean liquid is so flavorful so your modifications makes sense and sounds delicious. I will try it next time -cheers!