Pinto Bean Hummus

Recipe Ingredients

1 cup	160g / 5.6oz	Dried pinto beans
		Water - to cover beans
1/2		Onion
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Tahineh
1/4 teaspoon	1.3ml	Ground cumin
2		Garlic cloves - minced
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
36		French baguette
3/4 cup	177ml	Frozen peas - thawed
3/4 cup	82g / 2.9oz	Diced cooked carrots
3/4 cup	46g / 1.6oz	Corn kernels

Recipe Instructions

Put beans in 3-quart saucepan and cover with water. Add onion. Bring to boil, then reduce heat and simmer until beans are tender, about 1 1/2 hours. Add additional water, if necessary.

Cool beans to room temperature. Drain beans and puree in food processor. Add lemon juice, tahineh, cumin, garlic, salt and cayenne pepper, and puree until smooth.

Toast bread slices. Spread scant tablespoon hummus onto each. Spoon about 1 tablespoon peas onto each of 12 toasts and press peas lightly into hummus. Spoon about 1 tablespoon carrots onto each of 12 more toasts and press into hummus. Finish by spooning about 1 tablespoon corn onto each of remaining toasts and pressing into hummus.

This recipe yields 36 servings.

Each serving: 76 calories; 120 mg sodium; 0 cholesterol; 1 gram fat; 14 grams carbohydrates; 3 grams protein; 0.97 gram fiber.

Source:
The Los Angeles Times, 07-21-1999

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