Pinto bean dip with tortilla chips

Pinto Bean Dip

• 1 garlic clove minced
• 1 tsp salt
• 1 can (14-15 oz) pinto beans, drained and rinsed
• 1 tsp chili powder
• 1 tsp extra-virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp fresh oregano or 1/2 tsp dried
• 1 Tbsp hot water, or more as needed
• 1/4 cup chopped fresh cilantro, for garnish
• 1/4 cup chopped fresh green onions, for garnish
• 1. On a cutting board, mash the garlic and salt together with the flat side of a knife to a coarse paste
• 2. In a food processor, combine the garlic-salt mixture, beans, chili powder, oil, cumin, coriander, oregano, and water and blend until smooth adding another tablespoon of hot water if the mixture is too stiff for spreading or dipping. Serve immediately or refrigerate, tightly covered, for 2 days. Bring to room temperature before serving. Sprinkle with cilantro and green onions. Serve immediately