Bean dip

Ingredients:

• kidney beans1 (15 oz.) can red kidney beans, rinsed and drained
• 2 tsp. extra virgin olive oil
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1/2 c. onion, minced
• 1 clove garlic, minced
• Pinch of sea salt and black pepper to taste

Preparation:

Put kidney beans and olive oil in a food processor and pulse until it resembles a paste. Add remaining ingredients and mix well. Transfer to a bowl, cover and refrigerate until ready to use.

Nutritional information per 1 Tbsp. serving:

Calories: 15, protein: 0.7 g., carbs: 2 g., fat: 0.19