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Mexican-Style Hummus

Vegetarian Times Issue: April 1, 2006   p.38

30 minutes or fewer 

 

Much like its Mediterranean counterpart, this Mexican-inspired bean mixture works well as a dip for tortilla chips and fresh vegetables, but it’s also a tasty spread on tortillas or whole grain bread. It’s so good, however, you may just want to eat it with a spoon.

Directions

  1. Put beans, salsa, lime juice, oil, garlic and cumin in food processor or blender, and purée until smooth.
  2. Spoon mixture into bowl, and stir in pumpkin seeds and cilantro. Use immediately, or cover and refrigerate.

Member Rating: -

ingredient list

Serves 4 (makes about 1 1/2 cups)

  • 1 15.5-oz. can pinto beans, drained and rinsed
  • 1/2 cup salsa
  • 1 Tbs. lime juice
  • 2 tsp. olive oil
  • 1 clove garlic, minced (about 1 tsp.)
  • 1 tsp. ground cumin
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup cilantro

Nutritional Information

Per SERVING:

Calories 267
Protein 15g
Total fat 14g
Saturated fat 2g
Carbs 11g
Cholesterol mg
Sodium 336mg
Fiber 8g
Sugars 3g
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Comments

By jennie bergeron on May 24, 2009:
i used the mexican dip on memorial weekend party it was a hit thank

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