Oil-free Pinto Bean Hummus

Oil-free Pinto Bean Hummus by An Unrefined Vegan

Oil-free Pinto Bean Hummus by An Unrefined Vegan

Sometimes you get tired of garbanzo bean hummus. Or sometimes no matter how many times you paw through the cans on the pantry shelves, those chickpeas remain illusive.

This pinto bean hummus could also masquerade as “refried” beans – without the refry – but all of the expected flavors are right there. All you’d have to do is warm it up prior to eating. I served mine at room temperature in a wrap loaded with broccoli slaw, baby kale, sprouts and generous portions of ranch dressing.

Oil-free Pinto Bean Hummus by An Unrefined Vegan

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Oil-free Pinto Bean Hummus

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  • Author: Annie
  • Total Time: 7


This savory, smoky dip or sandwich spread comes together in about 5 minutes.


  • 1 15-ounce can pinto beans, rinsed and drained
  • 2 cloves garlic, chopped
  • juice of 1 lime
  • 2 Tbsp. Bragg Liquid Aminos
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. smoked paprika
  • pinch coriander
  • pinch ground black pepper
  • handful of fresh cilantro
  • 23 Tbsp. vegetable broth or water, if needed


  1. In a food processor, combine the pinto beans through black pepper and process until smooth. Pour in some vegetable broth or water to achieve the desired consistency.
  2. Add cilantro and pulse a few times to incorporate. Taste and adjust seasoning, adding more lime juice, garlic powder, black pepper, etc., if needed.


  • Serving Size: 6
  • Calories: 63
  • Sugar: 1
  • Sodium: 141
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 12
  • Protein: 4
  • Cholesterol: 0

Oil-free Pinto Bean Hummus by An Unrefined Vegan

55 thoughts on “Oil-free Pinto Bean Hummus

  1. Somer

    Oh. so. good! Pintos are my favorite bean. Hands down. Well, actually it’s a fight with black beans and garbanzos, but hey. I’m in love. Thanks for the Ranch Dressing shout out 😉 xx

  2. A Tablespoon of Liz

    This looks amazing! I’ve tried hummus’s made from different beans, but I’ve never tried making them before, even though I’ve always wanted to! And I love refried beans, so I’ve got to give this a try!

  3. biggsis

    Great idea. Why not branch out from garbanzos? And the spice combo also sounds like a refreshing change. Thanks!

  4. thecrueltyfreereview

    I’m a sucer for refried beans. but I’ve been trying to avoid them in my tacos–which is why I switched to using hummus. Now I can absolutely have the best of both worlds without the guilt and fat. Woohoo!!

  5. narf77

    I now know what I am having for tonights evening meal…I have to bake bread today so I am going to make some pita as well and this wonderful concoction (along with Sommers ranch) are going to be the star 🙂 Cheers for another wonderful summery recipe 🙂

  6. Shira

    YUM! This looks perfect Annie – funny I JUST made a ‘what’s in the house’ hummus this morning for a large party tomorrow 🙂 Who says hummus has to mean chickpeas? And I love pintos!

  7. Vegan Rabbit

    Oh my gosh that looks absolutely delectable! Your pictures are always so beautiful. Presentation is always key, and you know this very well. Before we eat food with our mouths we must first eat food with our eyes and I’ve got my mouth full right about now!

  8. Kristy

    I love this idea! I’m the kind of person who may or may not have eaten refried beans straight from the can in college. This looks like a much healthier and better tasting version of my lazy college girl snack!

  9. castaway5555

    I doubled the recipe – added a bit more lime juice, some water and evo, as well … used soy sauce. Rather than cilantro, used spinach. Yummy … love the texture. I make tons of garbanzo hummus; this is a great alternative. And, yes, I love pinto beans, too.

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