TANGY BLACK BEAN DIP
About 1 cup
Combine in a food processor:
- One 15-ounce can black beans, drained and rinsed, or 1 ½ cups cooked black beans
- 2 tablespoons distilled white vinegar
- 1 jalapeño pepper, seeded, if desired, and chopped
- 1 tablespoon olive oil
- 2 teaspoons tomato paste
- 2 garlic cloves, chopped
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground chipotle
Process until very smooth, scraping down the sides of the bowl as needed. If desired, serve topped with:
- (Chopped cilantro)