Recipe by wendyMN
"This is a version of hummus that I make, blending several of my favorite flavors."
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pinto beans, rinsed and drained
(I used chickpeas instead of pinto beans and started with salted and roasted sunflower seeds in the food processor instead of tahini.) This hummous has an awesome taste. It was a nice compliment with warm, cilantro and lemon flavored rice. Very delicious.
Completely bland even after adding extra salt and tahini. I would not make this agin.
I made this recipe after sampling some at a store. I have never had hummus before this. I must admit, this is fantastic!!! Even my picky toddlers loved it! I followed the recipe almost exact, I added an extra clove of garlic and a little extra olive oil to give it a creamier texture. Also, I made sure to scrape out all of the garlic and oil out of the pan with the zucchini. Definitely try this, it is very good!
Wonderfully tasty! I used 3 garlic cloves and 3 T. tahini, as others suggested, and drizzled in some more olive oil at the end, and also substituted chick peas for the pintos.
Too much cumin for the amount of beans and zucchini! I think that if the cumin were cut in 1/2 and added with possibly another herb, this might really be good. I had high hopes for this, and will try to adjust it to my liking. I like the idea of zucchini in a hummus mixture!
This makes a really nice light fluffy hummus! Also a great way to use up left-over grilled zucchini! I used chic peas instead of pinto beans and added 5 tbsp of the chic pea liquid to make it really creamy.
Didn't have tahini so I substituted sesame seeds, as suggested. Excellent! Definitely making again.
This is a good hummus for those 'eating for your type' I have used Black Eyed Peas also.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 18
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