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Jalapeno Pinto Bean “Hummus”

September 11, 2015 by Morgan 6 Comments

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Jalapeno Pinto Bean "Hummus". This creamy dip is like a hybrid between spicy refried beans and hummus. Perfect for a party! | hostthetoast.com

If you asked me to describe hummus, I’d tell you that it was a creamy dip made mainly of chickpeas and tahini. Yet here I am, calling this pinto bean and jalapeno-packed dip by that name, even though it has neither chickpeas nor tahini in it. What gives? Well, flavor and texture-wise, Jalapeno Pinto Bean “Hummus” is a cross between spicy refried beans and, of course, hummus. It’s creamy, smooth, and tastes delicious served cold or at room temperature. You can dip in vegetables, chips, crackers, or pita, or even spread it on a sandwich, to get a protein-packed, Middle Eastern-inspired snack that is chock full of your favorite Mexican flavors. Tell me that doesn’t sound like the best of both worlds?

Jalapeno Pinto Bean "Hummus". This creamy dip is like a hybrid between spicy refried beans and hummus. Perfect for a party! | hostthetoast.com

To start, I blacken the jalapenos. This makes the flesh softer, which helps in blending the dip to a smooth consistency, and it also gives a deeper, smokier flavor to the peppers. A lot of times people will roast their peppers for about an hour, but in order to get the char on the jalapenos as quick as possible, I stick mine under the broiler. After the skins have blackened, I remove the jalapenos from the oven and wrap them in foil to trap in steam as they cool. Once they’re cool enough to handle, I remove the skins, seeds, and stems, and put the flesh of the peppers in the bowl of a food processor. I use 3 small jalapenos, but you may want to add one at a time until you get to your desired spice level if you’re worried about too much heat.

Jalapeno Pinto Bean "Hummus". This creamy dip is like a hybrid between spicy refried beans and hummus. Perfect for a party! | hostthetoast.com

Pinto beans, cumin, cilantro, garlic, salt, lime juice, and olive oil join the mix, and then all it takes is a quick blend to get a smooth, ready-to-eat dip. If I find that my dip is a bit thicker than I wanted, I’ll add just a tad of water until the dip is perfectly creamy. To serve, I transfer everything to a bowl and top with a drizzle of olive oil, some sliced black olives, additional cilantro, and smoked paprika to amplify the smokiness of the jalapenos.

Jalapeno Pinto Bean "Hummus". This creamy dip is like a hybrid between spicy refried beans and hummus. Perfect for a party! | hostthetoast.com

I decided to keep this dip tahini-free because I’ve found that a lot of people have issues finding tahini or don’t think that they would wind up using enough of it to warrant buying it. However, the nutty, earthy flavor is made up for with the addition of ground cumin, so nothing is missed. I like to serve mine with tortilla chips for some salitness and crunch, but if you want to go the healthier route, celery, bell pepper, and baby carrots make great dippers as well.

Jalapeno Pinto Bean "Hummus". This creamy dip is like a hybrid between spicy refried beans and hummus. Perfect for a party! | hostthetoast.com

Make Jalapeno Pinto Bean “Hummus” for your next party or just to keep as a snack in your fridge! Don’t forget to take a photo and tag #hostthetoast on Instagram or Twitter to show it off!

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Jalapeno Pinto Bean “Hummus”


★★★★

4 from 1 reviews

  • Author: Morgan
  • Total Time: 30 minutes
  • Yield: 10 1x
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Ingredients

Units Scale
  • 3 small jalapenos*
  • 1/4 cup olive oil, divided
  • 2 15 oz cans pinto beans, rinsed and drained
  • 3 tablespoons lime juice
  • 3 cloves garlic
  • 2 teaspoons cumin
  • 1 handful fresh cilantro, plus more to top
  • Salt, to taste
  • 2 tablespoons sliced black olives, to garnish
  • Smoked paprika
  • Tortilla chips, to serve

Instructions

  1. Rub the jalapenos lightly with oil and place on a baking sheet. Place the rack about 4″ from the heat source, put the baking sheet in the oven, and heat to a high broil. Broil until the skins have completely browned, about 15 minutes, turning often.
  2. Wrap the roasted jalapenos in foil and allow them to sit to steam. Gently peel off the skins and remove the stems and seeds. Add the roasted jalapenos, pinto beans, lime juice, garlic, cumin, cilantro, and 3 tablespoons olive oil to the food processor. Process and add salt to taste. Add water, a tablespoon at a time, until you reach a smooth and creamy consistency.
  3. Transfer the mixture to a bowl and top with cilantro leaves, sliced black olives, and a sprinkle of smoked paprika. Serve with tortilla chips.

Notes

With the 3 jalapenos, this dip may be too spicy for some. If you’re nervous about the heat level, start off with fewer jalapenos in the food processor and add more if you want more spiciness.

  • Prep Time: 15 mins
  • Cook Time: 15 mins

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Filed Under: Appetizers, Food, Gluten Free, Side Dishes + Vegetables, Vegan, Vegetarian Tagged With: Bean, Cilantro, Dip, Easy, Healthy, hummus, jalapeno, Lime, Pepper, pinto, tahini allergy, tahini-free

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Comments

  1. Becca @ Amuse Your Bouche says

    September 15, 2015 at 5:54 am

    This looks like just my sort of thing – I love chickpeas but for some reason I’ve never much liked hummus. Refried bean-style hummus, though, I can get behind! Especially with all those jalapenos and olives 🙂

    Reply
  2. John says

    November 1, 2016 at 9:39 pm

    awesome idea — thinkin outside the box, in a good way!

    Reply
  3. Darren says

    January 5, 2017 at 10:26 pm

    This is not Hummus . Hummus is the Egyptian word for chickpea. This is bean dip.

    Reply
  4. Paul Lee says

    October 27, 2017 at 9:55 pm

    Maybe it’s not really hummus, but it is tasty. So confident was I with the idea that I scaled it up to use a pound of beans I cooked in the pressure cooker and made 2 quarts of this delicious creation. It goes well with fresh tortillas as well as some pitas.

    ★★★★

    Reply

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MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
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