"Any" Bean and Lime Dip

This recipe calls for black beans but I have used black-eyed peas and even garbanzo beans. Garbanzos make a great thick dip! This recipe is an adaptation from Extra Vegan Za by Laura Matthias. I know you can get the book at the Kelowna Public Library because Paule had it and that's where I saw it first. I bought my copy at The Book Warehouse in Vancouver. I love that bookstore.

In a food processor, blend to your desired consistency:
1 can beans, rinsed (about 400ml if you use beans you have cooked and frozen so that you always have them on hand for recipes like this one - bean instructions to come soon!)
1 roasted red pepper (buy these at Med Market on Gordon Drive. The large jars are $5 and if you buy a case of 6, you get 10% off. You'll need more of these once I post Corey's amazing Pasta Puttanesca Sauce)
2 tbsp tahini (a must for hummus but if you don't have any then peanut butter or almond butter would do)
juice of 1 lime
2 tbsp light soy sauce or tahini
1 avocado
1/2 cup green olives
1/4 cup cilantro (I just rip a handful off the bunch, rinse and throw in)

If you want a chunkier dip, blend the first 5 ingredients together and then chop the avocado into chunks, use sliced olives and shred the cilantro. Stir those in. I make it either way depending on the amount of time I want to spend making the dip. Black olives can be used as well if you prefer.