Mexican-Style Hummus

Mexican-Style Hummus
(Vegetarian Times; April 2006)

Makes 1-1/2 cups, serves 4
Much like its Mediterranean counterpart, this Mexican inspired bean mix 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 just might want to eat it with a spoon.

1 15.5 oz. can pinto beans, drained and washed
1/2 cup salsa (check sugar)
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

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

Per serving: 267 cal; 15 gr protein; 14 gr total fat (2.5 gr saturated); 11 gr carb; 0 mg chol; 336 mg sodium; 8 gr fiber; 3 gr sugar