A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.
In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired.