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.