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  Spicy Pinto Bean Hummus
Spicy Pinto Bean Hummus

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

September 4, 2016


Yield: Makes 16 servings (1/4 cup serving)



  • 1-3 small jalapenos (depending on much heat you desire)
  • 1/4 cup olive oil, divided
  • 3 cups cooked pinto beans
  • 3 tablespoons lime juice
  • 3 cloves garlic
  • 2 teaspoons cumin
  • 1 handful fresh cilantro, plus more to garnish
  • Salt, to taste
  • Sliced black olives, to garnish
  • Paprika, to garnish



  • Add the 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.
  • Transfer the mixture to a bowl and top with cilantro leaves, sliced black olives and a sprinkle of smoked paprika.


Nutrition information per serving (3/4 cup)

Calories: 178

Total Fat: 3.7g

Saturated Fat: <.6g

Cholesterol: 0mg

Sodium: 6mg

Carbohydrates: 27.5g

Fiber: 6.6g

Protein: 9.2g




Related recipes:
Preparing Dry Beans
Southwest Lasagna
Pinto Bean Applesauce Rasin Cookies
Berry Bean Bread


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Thursday, September 08, 2016