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Mexican-Style Hummus

Vegetarian Times Issue: April 1, 2006 p.38

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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

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

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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
Carbs	11g
Cholesterol	mg
Sodium	336mg
Fiber	8g
Sugars	3g

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