Pinto Bean and Zucchini HummusOther hummus recipes from Lisa's Kitchen:
1 cup dried pinto beans
5 or 6 sun-dried tomatoes
4 or 5 whole dried red chilies
1 small zucchini, chopped
3 cloves garlic, crushed
1/4 cup tahini
2 tablespoons whole fat yogurt
juice from one lemon
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 the beans and add 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. In a food processor, blend with the beans, olive oil and salt until smooth. If necessary, process the mixture in batches. Serve with flatbreads, pitas, crackers or vegetables.
Makes approximately 3 cups of hummus.
Spicy Roasted Red Pepper Hummus
Turkish Yogurt Hummus