The recipe starts with 1 3/4 cups of cooked black beans that have been drained and rinsed. Cooks can use canned black beans or they can start with dried, bagged beans that have been soaked and cooked. The other ingredients that are needed for this recipe are one small clove of garlic, two tablespoons of extra virgin olive oil, a few tablespoons of water and one tablespoon of lime or lemon juice. The recipe also calls for 1/2 teaspoon of cumin, 1/8 teaspoon of cayenne, salt and pepper to taste and smoked paprika for additional flavor, if desired.
The recipe instructions call for the use of a food processor to blend all of the ingredients into a paste. However, the food processor is not necessary as the ingredients can be mixed by hand, although the dip will not be as smooth. More water can be added at any time for a thinner consistency. This recipe can be made ahead and chilled until ready to serve. Corn chips, pita chips and raw vegetables work well with this dip. The author of the recipe mentions that garbanzo beans or black-eyed peas can be substituted for black beans.Learn more about Cooking