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 ==
# 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.
# Open the cans of chickpeas and white kidney beans.
# Drain off the liquid.
# Empty the drained cans of chick peas and beans into the blender container.
# Open the can of tomato paste and spoon contents into the blender container.
# 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.
# Empty into the blender container.
# Add all the other ingredients to the blender container, cover and run blender at high speed until creamy smooth.
# The stiffness of the dip can be adjusted by adding a little more water.
# Spoon into a dip bowl or other container.
Category:Persian Snacks
Category:Dip Recipes
Category:Basil Recipes
Category:Chili powder Recipes
Category:Chickpea Recipes
Category:Jalapeno pepper Recipes
Category:Tomato paste Recipes
Category:Cannellini bean Recipes