Black Bean Cumin Dip
- 2 pounds cooked black beans
- 1 1/2 teaspoons chopped garlic
- 1 1/2 teaspoons toasted cumin seed, ground
- 1/4 cup cilantro leaves
- 1/4 cup sour cream
- 1/2 jalapeno, chopped
- Salt and freshly ground black pepper
Put all the ingredients in a food processor and blend until smooth. Reserve some of the juice from cooking the beans, or if you are using a canned product extra water can be used if there is not enough in the can. Season, to taste, with salt and pepper.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Scott Leibfried