Chop onion, garlic, and combine with EVOO and spices a fry pan and saute until golden. Cool slightly before transferring to a food processor.
Add seasoning, kidney beans, ice and tomato paste and blend until smooth. The ice will give you a lovely texture as it melts.
Scrape into a serving bowl and top with lime zest and juice and a drizzle of EVOO.
Serve with tortilla wedges or corn chips. Alternatively, use in quesadillas, as a topping on tacos, or add to some cooked chicken and cheese as an enchilada filling.