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.

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