Mexican Black Bean Dip
Lynley Jones
Mexican flavors in a dip for tortilla chips or a spread for veggie burgers or sandwiches. So good!
Ingredients
2 15-ounce cans of unsalted black beans, drained
Cilantro
1 jalapeno, roughly chopped (or less, depending on your heat tolerance)
1 tablespoon freshly squeezed lime juice (or more to taste)
2 teaspoons coarse salt (plus a bit more if needed at the end)
1/2 teaspoon ground cumin
Instructions
1. Add the beans to the bowl of a food processor along with a small handful of cilantro sprigs that have been roughly chopped or torn. Add all the other ingredients and blend thoroughly. Taste and if needed, add another pinch of salt, an extra squeeze of lime or a few more cilantro leaves. When it tastes so good you just want to keep eating it, you're done.
Notes:
I served this at a recent backyard party and people couldn’t get enough. It’s easy to make, and it’s the perfect thing to showcase super-fresh cumin. Besides serving it with tortilla chips, you can also use it as a spread on a wrap or sandwich, like Mexican Pinwheels.
Organic. Richly flavorful, ground organic cumin seeds from India and Turkey. These ground cumin seeds have a robust flavor and a beautifully silky appearance. Cumin is a classic ingredient in cuisines around the world, including Indian, Mexican, Middle Eastern and many others.
1/2-cup sized jar.