Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus

Tepary beans carry a long and rich history among the Indigenous people of the Sonoran Desert, where the beans have been cultivated for more than 4,000 years. There are three main types of tepary beans: brown, black, and white. They are hearty little beans and full of flavor. The white beans are the creamiest when blended, which is why I prefer them for this red pepper-spiked tepary bean hummus. You can use any color tepary for this recipe, but white will be the creamiest and prettiest against the roasted pepper. Look for tepary beans on Amazon, at some Whole Foods stores, or buy online from Rancho Gordo or Ramona Farms.

By Felicia Cocotzin Ruiz,


  • 1 medium red bell pepper
  • 2 cups cooked white tepary beans
  • 2 lemons, juiced
  • 4 medium garlic cloves
  • ¼ teaspoon sea salt, plus more to taste
  • 2 tablespoons tahini
  • 2 teaspoons smoked paprika
  • ⅓–½ cup water


  • Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
  • When the oven is hot, place the whole bell pepper on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, or until the pepper is wrinkled and charred.
  • Use tongs to transfer the hot roasted pepper to a paper grocery bag to cool and steam (this will make it easier to peel). After it has cooled, peel with hands, discarding skin, seeds, and stem.
  • Place the cooked tepary beans in a blender or food processor and purée to a thick paste. Add the roasted pepper, lemon juice, garlic, salt, tahini, and smoked paprika. Pulse a few more times, then slowly drizzle in the water. Keep processing until desired consistency is reached, about a minute, depending on your machine. Taste and adjust seasoning if needed.

Comments (9)

(5 from 1 vote)

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Sounds delicious, but can’t find those beans. Can you suggest a substitute?


Tepary beans are known as Muth or Moth Dal in Hindi. I purchased 4# for $6.79 at our local Indian market today.


Would you recommend using white navy beans instead?


I just made it with white navy beans and it is delicious!


I cannot find these beans in my state. Shipping from Ramona’s in AZ. is 14 dollars! The beans are $13. Not economical at all.


As a non US cooker I use different cooking measures and Celsius instead of Fahrenheit. Would it be possible to ad converter to your site? Would make cooking so much easier, thank you.

Linda Spence

If I can't find tepary beans is there a substitute that would give similar results? I'm one of the few people in the world that doesn't shop on line. I live in an isolated rural area so getting some of the exact ingredients can be challenging. It would be nice to see substitutions where ingredients are specialty items. Thanks so much for such tasty and satisfying recipes. Even my die-hard meat-atarian husband loves them!!

Karen Feeley

Don’t want to use tahini as this is an oil.


Tahini is not an oil at all. If it's made correctly, it should be ground sesame seeds only with no added salt or oil.

About the Author

Headshot of Felicia Cocotzin Ruiz

About the Author

Felicia Cocotzin Ruiz

Felicia Cocotzin Ruiz (Tewa/Xicana) is a holistic chef, Indigenous foods activist, and community educator sharing her insight on topics ranging from plant-centered eating to Native American foods for health and healing. She sees indigenous foods as models of nutrition and has cultivated a modern cooking style influenced by her heritage. She has been featured in various publications, including Spirituality & Health and the National Museum of the American Indian magazines, as well as the James Beard Award–winning cookbook, The Sioux Chef’s Indigenous Kitchen. Visit to learn more. Find her on Instagram and Twitter.
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