I LOVE Hummus.  I have discovered though, my body is not happy when I eat garbonzo bean/chickpeas – just can’t do them.  So I thought why not try Pinto Beans?  Ohhh and was it good!  Served with fresh veggies, gluten free crackers, or even as a spread on gluten free bread – so healthy and filling.
However, today, I was inspired by a most delectable recipe over at the site Noble Pig, please check their recipe for the original.  It is a Greek Layered Salad - so, so good! I made changes that would work if you can not tolerate cream cheese, or chickpeas, as well, I marinated the vegetables.  Thank you Noble Pig - p.s. my daughter said she likes this better than Seven Layer Dip - which has always been her all time favorite!
Recipe for Pinto Bean Hummus:
1  398 ml. Can of organic pinto beans, rinsed and drained
2 minced garlic cloves, roughly chopped
handful of Italian Flat Leaf Parsley, roughly chopped
2 big Tblsp. Tahini
juice of half a lemon
Olive oil
1 rounded tsp. fresh  minced Rosemary
Salt and pepper to taste
Just put everything into the food processor – slowly drizzle in olive oil until you get the right consistency.  This was on the thick side – which I liked, but if you want it thinner, just add in more olive oil.

Recipe for Greek Layered Salad:
above recipe for Pinto Bean Hummus or your favorite Hummus
1 diced tomato
1 four inch slice of cucumber, de-seeded and chopped
3 Tblsp. finely chopped red onion
juice of half a lemon
olive oil, salt and pepper to taste
handful of Kalamata Olives
a good sprinkling of Crumbled Feta Cheese
Mix the vegetables with the olive oil, lemon juice salt and pepper, then set aside to marinate.
Cream Yogurt Cheese Base:
3/4 cup yogurt cheese (I drip mine for 24 hours)
1/2 cup Mayonnaise
a generous 1/2 cup of Parmesan Cheese
1 tsp. minced Fresh Rosemary
1 tsp. Italian Seasoning
Salt and pepper
Mix all of the ingredients in a bowl, adding extra Parmesan to help thicken the cheese.
On a platter, spread out the Pinto bean Hummus.
Then add on the yogurt cheese mix, spreading over the pinto bean hummus.
Using a slotted spoon, sprinkle over the tomatoes, cucumbers, red onion, then a handful of olives, and the crumbled feta cheese.  We had these with organic corn chips - seriously delicious, I wanted to eat the whole thing!

Ina Gawne
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