Spicy Black Bean Dip

2 cloves garlic, peeled
2 tablespoons fresh lime juice
1 tablespoon fresh grated ginger
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon Louisiana-style red hot pepper sauce
1/4 cup chopped cilantro or fresh basil
2 scallions, sliced
1 can (19 ounces) black beans, rinsed and drained
1 cup coarsely chopped tomato

A wonderful nonfat appetizer dip with the unorthodox zing of fresh ginger. Serve the dip with vegetable sticks or baked tortilla chips.

1. In small saucepan of simmering water, cook garlic for 3 minutes to blanch. Drain well.

2. In food processor, combine garlic, lime juice, ginger, tomato paste, cumin, chili powder, salt, hot pepper sauce, and 2 tablespoons of water and process until blended. 

3. Add cilantro, scallions, and beans and process with on/off pulses until combined but still chunky. Transfer dip to serving bowl and stir in tomato.