You have the option of two paths that you can take when making this dip. If you make black beans from the dried beans, use the carrot, onion, and garlic, and bean water that you used to cook the beans. If you are using canned beans, drizzle some olive oil over them and roast the carrot, onion, and garlic for 15 minutes at 375 degrees F in the oven. You can leave the garlic cloves in their casings and remove it after roasting. Instead of bean water, you can use regular water. If you use canned beans, you will likely have to add more salt than if you use the beans from our bean recipe.
3 cups black beans
1/3-1/2 cup bean water
1 carrot
1/2 white or yellow onion
3 cloves garlic
1/2 cup cilantro, roughly chopped
Juice of 1/2 lime
Splash of your preferred hot sauce
1 tsp cumin
Salt to taste
In a blender or food processor add 2.5 cups of the black beans, the carrot, onion, garlic (outer casing removed), cilantro, and 1/3 cup of the water and blend together until well combined. Here is where you can determine the thickness and smoothness of your dip. If it is too thick, add a bit more of the water. Take the remaining 1/2 cup of beans and roughly mash them with a fork. Add them to the blended bean mix. Transfer the mix to a bowl and mix in the lime juice, cumin, and hot sauce. Taste it, and if it is lacking, add more salt.
You can heat this dip and top with cheese, sour cream, more cilantro, etc., or you can eat it cold and/or without additional toppings. Think of it as your snacking backdrop.
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