Recipe courtesy of Melissa d'Arabian

Black Bean Dip

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 1 1/2 cups of dip


  1. Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.