Navy Bean and Spinach Dip

1 can navy beans, drained

In a saucepan, saute for 4 minutes:
5 cloves garlic
2 T olive oil

Add:
1 lb fresh spinach, and cook until wilted (work in batches if pan is not big enough)

Add:
1 lemon juice
1/2 t cumin
1/2 t coriander
salt to taste

And put all food in a blender, until blended to desired consistency. (Add water for thinner dip.)

Serve with fresh vegetables or whole wheat pita for dipping.