Bean Festival Toast By Chef Hector Playuk

Inspired to combine flavors, color, taste and texture of beans, this is chickpeas, and lentil on top of wanton chips, finished with colorful micro-organic greens.


  • Hummus: 2 cups drained well-cookedchickpeas (or red beans)
  • 1⁄2 cup tahini, with some of its oil
  • 1⁄4 cup extra virgin olive oil
  • 2 cloves peeled garlic
  • 1 lemon, more as needed
  • Salt
  • Black pepper
  • 1 tablespoon cumin or paprika plusadd some for garnish
  • 2 tablespoon fresh chopped parsley,some for garlic as well
  • Lentil Salad:1⁄4 cup lentils
  • 1⁄4 cup fine chopped red onion
  • 1⁄4 cup diced red pepper
  • 1⁄4 cup diced green pepper
  • 1⁄4 cup avocado
  • 1⁄4 cup seedless Cucumber diced
  • 1 tablespoon cilantro chopped
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
  • Salt pepper to taste


  1. For the Hummus, put chickpeas, tahini, paprika, olive oil. Garlic, lemon juice,
    in a food processor, add salt and pepper, begin to process. Add chickpea
    cooking liquid water as needed to produce a smooth puree.

  2. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as
    needed, chill or serve immediately, drizzled with some olive oil and sprinkled
    a bit of paprika and some fine chopped parsley.

  3. Substitute chickpeas for Red Beans to make red beans hummus. Add more
    juice to puree smooth.

  4. For the Lentil Salad, combine all ingredients. Serve on top of wonton chips
    with the hummus. Finish off with organic micro-greens.

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