Smokey Black Bean Dip


Smokey Black Bean Dip

Makes 6 servings

2 tablespoons olive oil

1 small yellow onion, chopped

¼ teaspoon salt

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/8 teaspoon cayenne

¼ teaspoon ground cinnamon

1 14-ounce can black beans, drained and rinsed

1 tablespoon tahini

1 tablespoon lime juice

1 tablespoon water

1. Heat oil in a small skillet. Add the onion and salt and sauté 5 minutes. Add the garlic and cook another 30 seconds. Add the cumin, smoked paprika, cayenne, and cinnamon. Remove from heat.

2. In a food processor, combine cooked onion mixture, black beans, tahini, and lime juice. Process until smooth, adding another tablespoon of water if needed to achieve desired consistency. Taste and adjust lime and salt to taste.

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