Green Dip

Combine in a blender:

1 can cannellini beans, drained with liquid reserved

1 avocado

1/2 cup cooked quinoa

2 cloves garlic (or heaped teaspoon of minced garlic)

2 handfuls baby spinach

1/2 tsp smoked paprika

1/2 tsp ground cumin

1 tbsp apple cider vinegar

Squeeze of lemon or lime juice

Add olive oil and/or reserved bean liquid to achieve right consistency for dipping.

Serve with seed crackers and sliced vegetables.