This recipe originally started out to be a hummus recipe that I was going to take to work for a Mexican potluck but I was out of tahini so it became a black bean dip. Even though I do love black bean hummus, this one was great too. And you know how I love recipes that the directions are simply to “add to food processor”. How can you complain about it being too much work that way? Cleaning the food processor afterwards is a whole different story…but for now we’ll just stick with the yummy stuff!
Cilantro Black Bean Dip
- 1 (15 ounce) can black beans, rinsed and drained
- 1 tablespoons olive oil
- 2 teaspoons water
- 1/8 cup cilantro
- 1 clove garlic
- juice of 1/4 a lime
- salt and pepper, to taste
- dash of cumin
Place all ingredients in food processor and blend until desired consistency. If you would like it a little thinner, add a little more water and blend some more.
That’s it! Although I really feel like I should type some more directions since this was barely even one line 🙂