The Trendy Vegan's Refried Bean Dip

I got home tonight and was ready to mix up a big salad, and I couldn't decide what kind of beans I was in the mood to throw in. I know - not a major life decision - but it felt like a tough call in the moment. I asked my son to choose which I wanted and he said "both."  Wise boy.
That led to this recipe - a cross between refried beans (without the frying) and hummus. I love how it came out!
Using my Nutribullet (you can use any high speed blender) I combined 3/4 c of garbanzo beans and 3/4 c of black beans.  To that I added 2 TBSP of fresh dill, the juice of one lemon, 2 TBSP of extra virgin olive oil and 3 large, chopped sundried tomato (not the ones packed in oil.). I puréed it all together and voila!  I know - it's not so pretty to look at but it tastes yummy.  You can eat it room temperature as a dip or in a salad, or heat it and use it on your next vegan taco night.