Among the "little foods" of the eastern Mediterranean meze tradition that shape such a wonderful together with varied rootage of inspiration for vegetarian dining inwards the summer, naught beats hummus for versatility, convenience together with protein. Zucchini lends a western Mediterranean flair to this spicy simply rich together with earthy hummus made from pinto beans instead of chickpeas, alongside yogurt along to add together a pleasantly low-cal refreshing tang.
1 loving cup dried pinto beans (3 cups cooked or two xiv oz cans)
5 to vi sun-dried tomatoes
4 to five dried whole carmine chilies
1 small-scale zucchini, chopped (1 1/2 cups)
3 cloves garlic, crushed
1/4 loving cup tahini
2 tablespoons whole fatty yogurt
juice from ane lemon (3 tablespoons)
3 tablespoons olive oil
1 teaspoon bounding main salt
Rinse the pinto beans together with soak overnight inwards several inches of mutual frigidity H2O alongside a picayune yogurt whey or lemon juice added. Drain together with rinse the beans, together with thence transfer to a medium saucepan. Cover alongside several inches of fresh water, convey to a boil, together with thence cut the rut to low, cover, together with simmer for ane lx minutes or until the beans are soft. Drain.
Meanwhile, encompass the sun-dried tomatoes together with dried carmine chilies alongside hot H2O inwards a small-scale bowl together with soak for twenty minutes. Drain.
Combine the sun-dried tomatoes, chilies, zucchini, garlic, tahini, yogurt together with lemon juice inwards a small-scale bowl. Transfer the beans to a nutrient processor, add together the sun-dried Lycopersicon esculentum mixture too every bit the olive stone oil together with salt. Process until smooth. If necessary, procedure the mixture inwards batches.
Serve alongside flatbreads, pitas, crackers or vegetables.
Pinto Bean as well as Zucchini Hummus
4/ 5Oleh Zeageat