Chick Pea and White Kidney Bean Dip Recipe from Persia

Ingredients

• 1 can (15 oz / 425 g) chickpeas ( garbanzos )
• 1 can (15 oz / 425 g) white kidney beans
• 1 can (6 oz / 170 g) tomato paste
• 6 oz (170 g) water
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp dried sweet basil leaves
• 0.5 tsp dried cilantro leaves
• 1 jalapeño pepper or hot sauce to taste