1 cup cooked pinto beans, drained, not rinsed
1/3 cup pumpkin seeds, lightly roasted
1/2t cumin seeds, lightly roasted, OR 1/2t ground cumin
1/2t red pepper flakes, roasted
pinch cayenne pepper
1/2 a lime, freshly squeezed
1t salt
1T olive oil
Paprika to decorate
Optional: Using a mortar and pestle, crush the cumin seeds and red pepper flakes. Combine all of the ingredients in a food processor or blender. Process until smooth. Add additional water if the dip is too thick.
Chopped fresh cilantro would be a wonderful garnish, if you have it on hand. Even dried thyme sprinkled decoratively is nice. This dip is good to serve with chopped vegetables. It is also delicious with a salad. If you are mindful of fat consumption, use the dip as the dressing for the salad. The salad can be topped with pumpkin seeds for extra texture.
Namaste,
Sydney