What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pinto Bean Hummus With Pinto-Feta-Mint Relish
- add review
- #96110
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Basic Cooked Pinto Beans
3 1/2 cups pinto beans, soaked, rinsed, drained
2 1/2 cups red onion, finely diced
1 1/2 ounce roasted garlic
1 bay leaf
1 tablespoon dried oregano
2 quarts vegetable or chicken stock
1 1/4 tablespoon cumin
2 1/2 tablespoons kosher salt
Pinto Bean Hummus
2 cups basic cooked pinto beans, drained (from recipe above)
1 cup scallion, thinly sliced
1 tablespoon roasted garlic puree
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
Pinto-Feta-Mint Relish
1 cup basic cooked pinto beans, drained (from recipe above)
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
directions
For Basic Cooked Pinto Beans: Place beans in stockpot with onion, garlic, bay leaf, oregano and stock. Bring to a boil. Reduce heat and simmer 30 to 40 minutes until beans are tender. Do not overcook!
Remove from heat and add cumin and salt to the stock. Stir well. Let beans stand in cooking water 15 minutes to absorb salt. Drain well.
For the Pinto Bean Hummus: Combine required amount of basic cooked pinto beans, scallion and roasted garlic in bowl of food processor. Process until coarsely pureed.
Add mint, tahini, pepper, salt, cayenne and lemon juice and process until pureed and well blended. Scrape hummus into a serving dish. Reserve at room temperature.
For the Pinto-Feta-Mint Relish: Combine required amount of pinto beans with green onion, crumbled feta, olive oil, crushed red pepper, lemon juice and mint in a medium bowl. Toss gently to combine.
Spoon relish on top of hummus, leaving a ring of hummus around the edge. Sprinkle with additional cayenne and drizzle with olive oil if desired.
cook's notes
Serve hummus surrounded by warm pita bread triangles, cucumbers or celery.
added by
ruby05
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
April 3, 2013
Delicious version of this recipe I made. The proportions are confusing. 3.5 cups dried beans would make over 10 cups of cooked beans. Not sure if the author meant to make that many beans and then use a small portion of them in the recipe. If so, why 3.5 cups rather than 3 or 4. Note, the remainder of the recipe includes only 3 cups of cooked beans total. Anyway, I used 1.5 cups of dried beans, which plus 1/3 large onion made exactly 3 cups cooked bean mixture. A little less cumin than in recipe. Everything else about the same but to taste, was careful to add less of everything at first and taste since proportions were unclesr. However, it made an absolutely delicious dish.