Black Bean Dip

Invincible Muffin » Recipes » Condiments & Salsas

Black Bean Dip

(modified from Moosewood Restaurant Cooks at Home)

2 cups cooked black beans, or 1 15-oz. can
1 teaspoon cumin seeds, toasted and ground
¹/₂ teaspoon ground coriander
pinch cayenne pepper
1 clove garlic, minced or pressed
¹/₃ cup chopped fresh cilantro or to taste, (the book calls for ²/₃ cup chopped fresh parsley instead)
1 teaspoon olive oil
2 Tablespoons fresh lime juice (the book calls for 2 teaspoons lemon juice instead)
salt to taste
Optional garnish: ¹/₃ cup chopped, toasted walnuts
Optional garnish: 2 Tablespoons minced Spanish olives

Drain the beans. Put them in a bowl and mash them with a fork, then stir in all the other stuff. Easier still: throw everything in the food processor and process until it reaches a suitably dippy consistency. Stir in the garnishes or just sprinkle them on top.

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