Ingredients:
2 cups cooked kidney beans
1-2 T jalapeno pepper, finely chopped (optional, but gives a great kick!)
1 clove garlic, minced
1/4 t cinnamon
3/4 t ground coriander
3/4 t ground cumin
1 cup diced tomatoes
3/4 t salt
Juice of 1 lemon
Puree in blender or food processor. The dip is best served a few hours later, when the flavors have further developed. Eat with vegetable pieces or crackers. Enjoy!