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

Recipe by Lisa Turner 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 Print this recipe Ingredients: 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 Instructions: 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

Other hummus recipes from Lisa's Kitchen:
Olive Hummus
Spicy Roasted Red Pepper Hummus
Turkish Yogurt Hummus