Cuban Black Bean Dip

<b>Ingredients</b> 29 ounce can black beans, drained and rinsed<br> 3 tablespoons water<br> 1 tablespoon extra virgin olive oil<br> 2 tablespoons tomato paste<br> 3-4 cloves garlic, minced<br> 2 limes, juiced<br> 1 teaspoon ground cumin<br> 1 teaspoon salt<br> 2-3 scallions, sliced<br> 4 ounce can  green chilies, chopped<br> 1 tablespoon cilantro, minced<br> 3 bell peppers (red, orange and yellow)<br> Hot sauce (optional)

<b>Step 1</b> In a food processor or blender, process the first eight ingredients until smooth.  

<b>Step 2</b> Stir in scallions, green chilies and cilantro.

<b>Step 3</b> Transfer to a small bowl and serve with mixed peppers. <b>Tip: </b>Use leftover bean dip as a spread for wraps and sandwiches.