Food Friday--Black Bean Dip, now with photo!

This black bean dip is supposed to be a replacement for hummus.  I like black beans and I really like hummus, and I really do like this black bean dip, but I don't think it would be an acceptable hummus substitute.  It is tasty, though.  Also, instead of using veggie broth to thin the dip, I have used salsa, and it turns out pretty tasty that way, too.  (You can also substitute curry powder for the cumin if you are so inclined.)
                                                                    

So, it's not terribly photogenic.  It actually reminds me of wet dog food.  I assure you though, once it  is chilled, it's good!

                                                                   


Black Bean Dip

3 1/2 cups black beans
1 small onion, diced
1/2 green pepper, diced
3 cloves of garlic, minced
2 T ground cumin (or curry powder)
1 1/2 t olive oil 
2 T chopped fresh cilantro (optional)
1/4 c vegetable broth (or salsa)

Drain and rinse black beans if using canned, and for the record, I always use canned for this.

Place olive oil in skillet set over medium-high heat. Add onion, green pepper and garlic and saute about three minutes, until vegetables are fragrant and starting to brown slightly. Add cumin, stir well, reduce the heat to medium and cook another two minutes. 

Place beans in food processor and pulse several times. Add the vegetable mixture and pulse a few more times. Add vegetable broth in small batches to thin the dip to the desired consistency. Garnish with chopped cilantro if desired. Serve immediately or store in refrigerator for up to 10 days. 

Serve with tortilla or pita chips, as a veggie dip, or if you want, just eat it with a spoon.  :)

Please note that I do not serve this with the cilantro because it tastes soapy to me.  In my opinion the cilantro is not needed and the dip is quite tasty without it.  

If you try it with the cilantro, let me know how it tastes!