Mexican-Style Hummus

• 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

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

pinto beans, salsa, lime juice, olive oil, clove garlic, ground cumin, pumpkin seeds, cilantro

Taken from www.vegetariantimes.com/recipe/mexican-style-hummus/ (may not work)