Pinto Bean Hummus with Pinto-Feta-Mint Relish

To download a Spanish translation of this recipe click here.




  • 2 cups basic cooked Pinto beans, drained (recipe below)
  • 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

Basic Cooked Pinto Beans

  • 3-1/2 cups Pinto beans, soaked, rinsed, drained
  • 2-1/2 cups red onion, finely diced
  • 1-1/2 ounces roasted garlic
  • 1 bay leaf
  • 1 tablespoon dried oregano
  • 2 quarts vegetable or chicken stock
  • 1-1/4 tablespoons ground cumin
  • 2-1/2 tablespoons Kosher salt

Pinto-Feta-Mint Relish

  • 1 cup basic cooked pinto beans, drained
  • 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

Number of Servings : 6

To download a Spanish translation of this recipe click here.



  1. Combine basic cooked Pinto beans, scallion and roasted garlic in bowl of food processor.
    Process until coarsely pureed.
  2. Add mint, tahini, pepper, salt, cayenne and lemon juice and process until pureed and well blended.
    Scrape hummus into a 4-cup serving dish. Reserve at room temperature.

Basic Cooked Beans

  1. Place beans in stockpot with onion, garlic, bay leaf, oregano and stock. Bring to a boil.
  2. Reduce heat and simmer 30 to 40 minutes until beans are tender. Do not overcook!
  3. 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.

Relish Preparation

  1. Combine 1 cup basic cooked Pinto beans with green onion, crumbled feta, olive oil, crushed red pepper, lemon juice and mint in a medium bowl. Toss gently to combine.
  2. Spoon on top of hummus, leaving a ring of hummus around the edge. Sprinkle with additional cayenne and drizzle with olive oil if desired.

TIP: Serve hummus surrounded by warm pita bread triangles, cucumbers or celery.

Created by Chef Susan Goss Zinfandel Restaurant, Chicago