Pinto Bean and Zucchini Hummus

Among the "little foods" of the eastern Mediterranean meze tradition that form such a wonderful and varied source of inspiration for vegetarian dining in the summer, nothing beats hummus for versatility, convenience and protein. Zucchini lends a western Mediterranean flair to this spicy but rich and earthy hummus made from pinto beans instead of chickpeas, with yogurt along to add a pleasantly light refreshing tang.

Pinto Bean and Zucchini Hummus

Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on June 11, 2009

Simple, creamy hummus made from pinto beans for an earthy and slightly nutty flavor to go with sweet fresh zucchina and tangy yogurt

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Ingredients:

1 cup dried pinto beans (3 cups cooked or 2 14 oz cans)
5 to 6 sun-dried tomatoes
4 to 5 dried whole red chilies
1 small zucchini, chopped (1 1/2 cups)
3 cloves garlic, crushed
1/4 cup tahini
2 tablespoons whole fat yogurt
juice from 1 lemon (3 tablespoons)
3 tablespoons olive oil
1 teaspoon sea salt

Instructions:

Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse the beans, then transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft. Drain.
Meanwhile, cover the sun-dried tomatoes and dried red chilies with hot water in a small bowl and soak for 20 minutes. Drain.
Combine the sun-dried tomatoes, chilies, zucchini, garlic, tahini, yogurt and lemon juice in a small bowl. Transfer the beans to a food processor, add the sun-dried tomato mixture as well as the olive oil and salt. Process until smooth. If necessary, process the mixture in batches.
Serve with flatbreads, pitas, crackers or vegetables.

Makes about 3 cups