Coriander Chile Pinto Bean Dip (Mexican)

A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.

1 (15 oz) can pinto beans, rinsed and drained
1 Tbsp. red-wine vinegar
2 Tbsp. extra-virgin olive oil
1 small clove garlic
½ tsp. ground coriander
½ tsp. ground paprika
⅛ tsp. ground cayenne pepper
sea salt
black pepper, freshly cracked

Garnish
ground paprika

To Serve:
flatbread crackers

In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne and 2 Tbsp. water.

Process until very smooth, about 1 minute, scraping down bowl as needed.

Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired.

Makes 4-6 servings.