Prep time: 15 minutes Makes about 2 cups
1 can navy beans (or garbanzo, black beans, black-eyed peas)
¼ cup water
2 tablespoons chopped cilantro
3 cloves minced garlic
1 teaspoon organic cumin powder
2 teaspoons sea salt
1 teaspoon organic chili powder
2 tablespoons extra virgin olive oil
Put beans in a colander and rinse until the water is clear (no bubbles). If using canned garbanzos, pop off the shells for easier digestion. Purée ingredients together in a blender or food processor. Serve cold or at room temperature.
