19oz package Susie Q’s pinquito bean kit, prepared
1 large red pepper, roasted
1 heaping tbsp. tahini
4 cloves garlic, roughly chopped
Juice of 1 ½ lemons
1/3 cup olive oil, plus a little more to drizzle on top
Bright red peppers and smoky, savory pinquito beans unite to form a perfect appetizer or snack. Serve with your favorite crudités, breads, or crackers.


1.In a food processor, mix the garlic, lemon juice, tahini, and red pepper. Pulse until chopped. Add the beans, using a slotted spoon, so that some of the broth but mostly beans goes into the food processor. Save the broth, and you can use it to get the right consistency later.
2.Puree until smooth. Drizzle in the olive oil and add a little more bean broth until the hummus is smooth and creamy.
3.Serve topped with a sprinkle of olive oil and a sprinkle of paprika for color. A great dip for veggies, especially raw red pepper slices and of course, tastes great on pita bread.