Prep Time 10 minutes
Cooking Time n/a
Yields 10 servings
2-3 cups cooked kidney beans plus 1/4 cup bean liquid
3 tbsps brown rice vinegar
2 cloves garlic
3 tbsps olive oil
1 tbsp flax seed oil
1/2 tsp sea salt
1/4 cup minced cilantro
1/4 cup minced green onions
Combine 2 cups of beans, bean juice, vinegar, garlic, oils and salt in a food processor or blender.
Process until smooth and creamy. If you want a thicker dip add the extra cup of beans 1/4 cup at a time until you reach the desired consistency.
Transfer to a bowl.
Add salt, cilantro and green onions and mix with a spoon.
Taste and adjust seasonings as necessary.
Serve with cut up veggies or chips.
You can use canned beans. Wash them well, and add 1/4 cup water instead of cooking liquid.