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2 cups cooked white beans -- garbanzos are really good
1 teaspoon minced garlic -- (1 to 2)
salt and pepper
1 1/2 tablespoons extra-virgin olive oil -- plus 1 teaspoon extra-virgin olive oil -- (1 to 2)
4 tablespoons fresh lime juice -- (4 to 5)
2 tablespoons chicken stock -- approximately or water
1 jalapenos -- (1 to 2) cored, seeded and minced
2 scallions -- minced
1/4 cup cilantro -- finely chopped
Puree the beans, salt and pepper in a food processor, adding 1 1/2 tbl olive
oil, lime juice, and enough stock or water to obtain a smooth, thick puree.
Stir in the chiles, scallions and cilantro. It's best to do this by hand. If
you use the food processor, the dip will turn green. Transfer dip to a bowl
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