Chili Bean Dip Recipe | Heather Nicholds

Ingredients

• 1 14oz can kidney beans (or 1/2 cup dried, fully cooked to yield 1 1/2 cups)
• 1 carrot, grated
• 1 tomato, diced
• 1/4 cup fresh cilantro or parsley
• 1 Tbsp fresh mint or oregano (optional)
• 1 Tbsp lemon juice
• 2-4 Tbsp water, as you need it for consistency
• 3/4 tsp cumin*
• 1/2 tsp dried oregano*
• pinch – 1/8 tsp cayenne (or more), to your spice level*
• 1/4 tsp cinnamon (optional, but pretty awesome)
• 1 clove garlic, pressed
• 1/4 tsp sea salt or Herbamare, more or less – to taste
• *or use 1 tsp of a chili spice mix