I still remember vividly the first time I ever tasted black bean dip. It was in a Brazilian restaurant near our apartment in the East Village in NYC. I fell in love with it instantly and am happy to now share with you my favorite black bean dip recipe.
1 can (15 oz, 420 g) black beans, drained and rinsed
1 clove garlic
3/4 teaspoons ground cumin
1/2 teaspoon salt
1 1/2 tablespoons olive oil
juice of 1 lime
1 Reserve a couple of beans for garnish
2 Place all ingredients into blender and puree
3 Pour the dip into a serving bowl and garnish with reserved beans and cilantro or parsley leaves
Serve with home baked beet chips
1 Warm oven to 350 F (175 C)
2 Cut beets into evenly thin slices and lay them out on a parchment covered baking sheet. Dry them in the oven for 30 minutes. Then turn them over and dry again for 30 minutes.