Kidney Bean Dip with Chilli, Cumin, and Coriander - The Pesky Vegan

Ingredients

• 1x 14 oz (400 g) tin red kidney beans, drained and rinsed
• 1 lime, zest and juice ((plus more to taste))
• 1 clove garlic, peeled
• 2-3 tablespoons extra-virgin olive oil
• 1 fresh red chilli, deseeded and roughly chopped ((see notes))
• 1 teaspoon ground cumin
• Small handful fresh coriander ((approx. 0.5 oz / 15 g))
• 2 tablespoons cold water ((plus more if necessary))
• Salt and pepper to taste