Bean Pie

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting out dough
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 cup vegetable shortening, chilled
• 1 1/2 cups butter
• 6 tablespoons ice water
• 1/2 cup dried great Northern beans, soaked overnight
• 1/2 cup dry chickpea beans, soaked overnight
• 1/2 cup dry navy beans, soaked overnight
• 1/2 cup dry black beans, soaked overnight
• 1/2 cup dried black-eyed peas, soaked overnight
• 1/2 cup dry mixed lentils, soaked overnight
• 1/2 cup dried pinto beans, soaked overnight
• 1/2 cup dry kidney beans, soaked overnight
• 1/4 cup olive oil
• 1/2 cup Tribe Origins Classic Hummus
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon cream of tartar
• 1 tablespoon vanilla extract

Directions

• Whisk together the flour, sugar, and salt in a mixing bowl.

• Cut in the chilled shortening and butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold shortening and butter until it's the size of small peas. Turn mixture into a bowl and proceed.)

• Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.

• Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days.

• Roll one ball out to fit a 9-inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.

• Preheat an oven to 350 degrees F (175 degrees C).

• Drain the great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans and place in a food processor. Blend beans while slowly drizzling the olive oil into the mixture.

• Blend in the hummus.

• Pour the batter into a large mixing bowl and stir in the nutmeg, ginger, cinnamon, allspice, cream of tartar, and vanilla extract.

• Pour the batter into the pie crust and smooth with a spatula.

• Place the second pie crust on top. Seal the edges using a fork.

• Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes.

• Cool in the pans for 10 minutes before removing to cool completely on a wire rack.