Black Bean Dip Recipe


makes 10 servings

  • 2 cups cooked or canned black beans, drain and reserve bean broth
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • juice of one lime
  • cilantro for garnish

Put all the ingredients in a food processor and blend until you have a smooth paste.  If it is too thick, add 1 -2 tablespoons of reserved bean broth to thin it out.  Place in a small bowl and garnish with cilantro.  Serve with warm tortillas chips, pita bread, or hot flour tortillas cut into bit size pieces.

Black bean dip, also, works great in wraps and Black Bean Brushettas.  It freezes well, so it can be ready when you are.  Go ahead and double the recipe if you plan to freeze some for later.