Friday, April 30, 2010

Mexican-Style Hummus

I serve this with both fresh veggies and tortilla chips.  Eating it with the raw veggies helps the cooked beans digest better.  It's YUM-O.

1 15ounce can pinto beans, drained and rinsed
1/2 cup salsa
1 T. fresh lime juice
2 t. extra virgin olive oil
1 clove garlic, or to taste
1 t. ground cumin
1/2 cup toasted pumpkin seeds
1/2 cup chopped cilantro, or to taste
salt, to taste
Coarsely chop pumpkin seeds in food processor.  Set aside in a dish.  Process in food processor until smooth the beans, salsa, lime juice, oil, garlic, and cumin.  Spoon mixture into a bowl and add pumpkin seeds and cilantro.  Stir together well.  Taste and add salt if needed. 
(from Vegetarian Times online)

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