Spicy Black Bean Dip

2 cans of drained organic black beans (be sure and squeeze out extra liquid)
1 7oz. can of chipotle peppers in adobo sauce
1 fresh seeded, red chili pepper (this is optional, if you want a more mild dip then I suggest leaving this out)
4 red, yellow, orange mini sweet peppers
1/4 red onion
4-5 cloves of fresh garlic
1 medium tomato
4-5 sprigs of fresh cilantro
1-2 fresh limes juiced
Himalayan salt to taste

Add the peeled garlic cloves to your food processor and pulse a few times to mince the garlic, add onion and pulse to dice, add cilantro and pulse a few more times, add fresh peppers and tomatoes and pulse a couple times once again for a salsa like consistency. Add one can of drained black beans and blend until thick and creamy. Add the second can and the can of chipotle peppers and pulse a few times so you have a creamy but slightly chunky texture. If you want it really smooth you can just run it longer till it is completely smooth and creamy. I kinda like getting a chunky bite of the peppers, they have so much flavor! Pair this with your favorite organic corn chip and garnish with some fresh diced tomato and cilantro. This makes quite a bit so it would be perfect for a gathering. The chipotle peppers add a lot of flavor. They are the only thing that was not organic that I added to this, but the ingredients were all simple whole food ingredients. Alternately you could add sun-dried re-hydrated peppers for that deep flavor. You would want to soak the dried peppers in just enough water to cover them till they are soft and drain the liquid before adding. Enjoy!