MEXICAN HUMMUS WITH CILANTRO-LIME-GARLIC CASHEW SAUCE

I was going to use chickpeas to make Mexican-spiced hummus but then decided to use pinto beans instead. I actually swirled in some of the cashew sauce when serving the beans and it created a fabulous dip for my baked tortilla chips. I always use Trader Joe's yellow corn tortillas to make my chips...they are sturdy enough for any dip and are delicious.

You can find the recipe for Mexican Hummus below. The Cilantro-Lime-Garlic Cashew sauce recipe can be found at “Oh She Glows” blog.

I try to eat beans at least several days per week. They are packed with protein, iron, zinc, fiber, folate, and potassium and are low in fat. The longest living people in the world eat a bean-rich diet. Beans are "prebiotics" in that they feed our good gut bacteria. There is an 8% reduction in death for each 2 TBSP of beans eaten per day.

Dr. Michael Greger teams up with Chef Rich Landau and public health nutritionist Tracye McQuirter to discuss the health benefits and preparation of beans in this 15 minute educational video.

Beans are considered superfoods by Dr. Fuhrman and are part of his recommended G-BOMBS to eat daily.

Mexican Hummus

Ingredients

2 cans pinto beans, drained and rinsed

3 cloves garlic, coarsely chopped

2 TBSP fresh lemon juice

2 tsp ground cumin

2 tsp soy sauce

1/4 cup vegetable broth

1/4 cup nutritional yeast (optional)

1/3 cup chopped fresh cilantro

1/3 cup sliced scallions

Instructions

Put all the ingredients except the cilantro and scallions into a high speed blender or food processor. Mix until smooth then add the cilantro and scallions and process just until combined. (if you prefer it hot add some fresh chopped jalapeno)

What I did differently for the Cilantro-Lime Garlic Cashew Sauce:

-Added an extra 3 TBSP water

-Used total of 4 TBSP fresh lime juice

-Reduced salt to 1/4th tsp