Almost Hummus

• 7/8 cup dried pinto beans (soaked overnight) discard soaking water

• 2  1/2 to 3 cups cooking water

Cook beans in water 1 1/2 hours to 2 hours or until tender.

• 1 tsp minced garlic
• 2 cups of the cooked pinto beans
• 1/4 cup peanut butter
• 1/4 cup lemon juice
• 2 TBSP water
• 1 tsp cumin
• dash of salt
• pinch of cayenne pepper

In a food processor, process garlic, & cooked pinto beans until smooth. Add peanut butter, lemon juice, cumin, water salt & cayenne pepper. Process until smooth. Serve as an appetizer on mini-pita breads, or crackers.
Yields approx 2 cups.