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)

God’s Word

Thus saith the LORD, Stand ye in the ways, and see, and ask for the old paths, where is the good way, and walk therein, and ye shall find rest for your souls. --Jeremiah 6:16

Wisdom Quote

For every look at self, take ten looks at Christ. --Robert Murray McCheyne

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