Chickpea And Cannellini Bean Dip - cooking recipe

Ingredients

1 (19 ounce) can chickpeas, rinsed and drained well
1 (19 ounce) can cannellini beans, rinsed and drained well (white kidney beans)
3 -4 green onions, trimmed and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1/4 cup cilantro leaf (less if you're not wild over cilantro)
2 tablespoons olive oil (or more to taste)
2 teaspoons hot sauce (more if you like heat)
2 teaspoons cumin (or more)
1/2 lime, juice of
salt
black pepper, freshly ground to taste

Preparation

Add all of the ingredients into a food processor bowl as you prepare them.
Pulse until the dip reaches desired consistency, adding more olive oil or some water if it's too thick. I like mine almost smooth.