A frugal dip full of Mexican flavors such as paprika, cumin, and lime. We like to eat it with vegetables as a light lunch or snack.
- 3 c. cooked white beans, (using the long-soak method) OR 2 cans
- 1½ - 2 tsp. real salt
- 1 Tbs. smoked paprika (my absolute favorite is the frontier brand)
- 1 Tbs. cumin
- 1 Tbs. garlic powder
- ½ tsp. coriander
- ¼ c. extra virgin olive oil