Black Bean Dip
This dip is really good made with white beans too—although then I usually add a little chopped rosemary and grated lemon peel, and I swap lemon juice in for the vinegar. Sometimes, when making either version, I briefly warm the garlic in the olive oil in a small pan over low heat; it mellows it a bit, which is nice. And sometimes I add a little chipotle puree or smoked paprika—but you probably already figure that out. Cilantro would be a yummy addition to the black bean dip, wouldn’t it? I should try that.
1 (15-ounce) can black beans, drained well
3/4 teaspoon kosher salt, more or less—depending on the saltiness of your beans (or half as much table salt)
2 tablespoons olive oil
1 tablespoon cider vinegar
1 small clove garlic, pressed (remove the green shoot first, if there is one)
Blend all the ingredients in a food processor until very smooth, adding a tablespoon or two of hot water if the beans seem disinclined to become creamy. Serve with tortilla chips, pita chips or whole-grain crackers, and raw veggies.