Chick Pea and White Kidney Bean Dip

Description
This dip is excellent for stuffing celery for a snack or appetizer, or as a topping for baked potatoes. Enjoy!

Ingredients

 * 1 x 15 oz can chickpeas (garbanzos)
 * 1 x 15 oz can white kidney beans
 * 1 x 6 oz can tomato paste
 * 6 oz water
 * 2 tsp cumin, ground
 * 2 tsp chili powder
 * 1 tsp basil, sweet, dried leaves
 * ½ tsp cilantro, dried leaves
 * 1 jalapeño pepper or hot sauce to taste

Directions

 * 1) To obtain a smooth consistency, we prepare this recipe in a blender; however, for a more "chunky" dip, it can be made in a food processor.
 * 2) Open the cans of chickpeas and white kidney beans.
 * 3) Drain off the liquid.
 * 4) Empty the drained cans of chick peas and beans into the blender container.
 * 5) Open the can of tomato paste and spoon contents into the blender container.
 * 6) Fill the tomato paste can with water and mix with a spoon to loosen any remaining tomato paste that is sticking to the inside of the can.
 * 7) Empty into the blender container.
 * 8) Add all the other ingredients to the blender container, cover and run blender at high speed until creamy smooth.
 * 9) The stiffness of the dip can be adjusted by adding a little more water.
 * 10) Spoon into a dip bowl or other container.