Pinto Bean Hummus

Pinto Bean Hummus

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Step 1 Combine the lemon juice, tahini, chickpeas, beans and garlic in a food processor and blitz until combined. Add olive oil a little at a time until smooth.
Step 2 Season with cumin, oregano and salt; blitz to combine. Add a splash of water if too thick.
Step 3 Garnish with parsley and drizzled olive oil.


Serve with tortilla chips or flatbread. 


  • Calories: 427 
  • Carbohydrates: 39.3g 
  • Protein: 14.1g 
  • Fat: 25.5g 


  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 7 oz canned chickpeas, drained and rinsed
  • 7 oz whole pinto beans, drained and rinsed
  • 1 garlic clove, minced
  • 2-4 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste
  • Fresh chopped parsley as a garnish


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Mexico Rico
Mexico Rico