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Pinto Bean Hummus with Veggie Sticks
Encourage dipping and scooping with this hummus made from Bush's® Best® Low Sodium Pinto Beans. Flavors like lemon, fresh Rosemary and sea salt will keep them coming back for more.
- Prep Time
10 Mins
- Serves
36
INGREDIENTS
- 1, #10 can Low Sodium Bush’s Best® Pinto Beans, drained and rinsed
- 1 ½ cups Parsley leaves
- 6 Tbsp Lemon juice
- 6 Tbsp Rosemary infused olive oil
- ¾ tsp White pepper, ground
- ¾ tsp Ground mustard
- ¼ tsp Turmeric, ground
- 6 each Garlic cloves
- ¾ tsp Rosemary, fresh, minced
- Sea salt (As needed)
INGREDIENTS
- 1, #10 can Low Sodium Bush’s Best® Pinto Beans, drained and rinsed
- 1 ½ cups Parsley leaves
- 6 Tbsp Lemon juice
- 6 Tbsp Rosemary infused olive oil
- ¾ tsp White pepper, ground
- ¾ tsp Ground mustard
- ¼ tsp Turmeric, ground
- 6 each Garlic cloves
- ¾ tsp Rosemary, fresh, minced
- Sea salt (As needed)
DIRECTIONS
- In food processor, combine all ingredients; pulse until smooth. This can be done in batches. Refrigerate for service.
- To plate one serving, serve ¼ cup prepared hummus with various seasonal vegetable sticks and whole wheat pita chips.
