| 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. |