Red Kidney Bean Dip

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3 tablespoons olive oil (not extra-virgin)

1 large onion, finely diced

3 fat cloves garlic, minced or grated

1 3/4 cups kidney beans, reserving the liquid in the can

1 tablespoon tomato paste

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

Salt and freshly ground black pepper

1 lime, zested and juiced

Special equipment: food processor