Makes ½ Gallon servings
- 2 qt Cooked Pinto Beans
- 1.5 T Ground Red Pueblo Chile
- 1 C Bean Water
- 1/2 C Olive Oil
- 1/4 c Tahini
- 2 T Lemon Juice
- 4 ears Corn, removed from ear (5 c.)
- 2 ea. Red Onion, small, julienned
- 3 sprigs Thyme
- 1 T sugar
- 1 1/2 C Apple Cider Vinegar
- 1 C Water
- Place 3 c. of dried pinto beans in a pressure cooker and add 2 bay leaves, 5 cloves of garlic and 1 sm. Onion. Add water to fill line on pressure cooker, set to 15 psi and cook for 30-40 min. Reserve water and garlic when finished.
- In a food processor add all ingredients and puree until smooth, Dip can be served warm or cold.
- In a pot add vinegar, salt and sugar. Heat until dissolved. In a non-reactive container add pickling liquid, corn, onions and thyme. Refrigerate for 24 hours and store for u to 2 weeks.
- To Plate: Spread thin layer of hummus in a large bowl and top with pickled corn (no liquid). Crumble Cotija cheese and sprinkle with ground or roasted Pueblo Green Chiles.
Put a new spin on your next party with this pinto bean hummus! This recipe is interchangeable with just about any kind of bean, but at Chile and Frijole Fest, it’s all about the Pintos.
Pueblo Community College Culinary Arts Department Chile Academy Pueblo Chile Festival 2019