Heat oil over medium heat. Add garlic and pepper. Cook 30 seconds until fragrant. Remove from heat. Place beans, cilantro, lime juice and salt in food processor. Add oil mixture and process until mixture is smooth. Serve or refrigerate up to 24 hours. Let stand for 1 hr at room temp.

I will serve the dip with fresh veggies (carrots, celery, brocolli etc) or with "sesame crisps" (flour tortillas that have been brushed with beaten egg white, sprinkled with sesame seeds and baked until lightly browned and then broken into serving size pieces).