Pinto Bean Hummus with Pinto-Feta-Mint Relish – The Bean Institute

Ingredients

• 2 cups basic cooked Pinto beans (drained (recipe below))
• 1 cup scallion (thinly sliced)
• 1 tablespoon roasted garlic puree
• ¼ cup mint leaves (sliced)
• ¼ cup tahini
• ¼ teaspoon ground black pepper
• ½ teaspoon Kosher salt
• ⅛ teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 3½ cups Pinto beans (soaked, rinsed, drained)
• 2½ cups red onion (finely diced)
• 1½ ounces roasted garlic
• 1 bay leaf
• 1 tablespoon dried oregano
• 2 quarts vegetable or chicken stock
• 1¼ tablespoons ground cumin
• 2½ tablespoons Kosher salt
• 1 cup basic cooked pinto beans (drained)
• ¼ cup scallion (thinly sliced)
• ½ cup feta cheese (crumbled)
• 2 tablespoons olive oil
• ⅛ teaspoon crushed red pepper flakes
• 1 tablespoon lemon juice
• 1 tablespoon sliced mint leaves
• Cayenne pepper for garnish
• Olive oil for garnish