Pinto Bean and Zucchini Hummus

• 1 cup dried pinto beans
• 5 or 6 sun-dried tomatoes
• 4 or 5 whole dried red chilies
• 1 small zucchini, chopped
• 3 cloves garlic, crushed
• 1/4 cup tahini
• 2 tablespoons whole fat yogurt
• juice from one lemon
• 3 tablespoons olive oil
• 1 teaspoon sea salt

Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain the beans and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft. Drain.

Meanwhile, cover the sun-dried tomatoes and dried red chilies with hot water in a small bowl and soak for 20 minutes. Drain.

Combine the sun-dried tomatoes, chilies, zucchini, garlic, tahini, yogurt and lemon juice in a small bowl. In a food processor, blend with the beans, olive oil and salt until smooth. If necessary, process the mixture in batches. Serve with flatbreads, pitas, crackers or vegetables.

Makes approximately 3 cups of hummus.

from Lisa's Kitchen: Vegetarian Recipes

NOTES: Tried 1/10: meh