black bean dip


2 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 15-ounce cans black beans, drained and rinsed
1/2 teaspoon ground cumin
Red pepper flakes (Optional)
6-ounce container plain yogurt
2 large tomatoes, halved, cored, seeded and finely diced
1/2 cup chopped fresh cilantro leaves, for serving




Heat the olive oil in a large skillet for 1 minute over medium-high heat. Add the onions and garlic and cook until softened, about 2 minutes, stirring occasionally. Scrape the onion mixture into a blender or food processor along with the drained beans, the cumin, red pepper flakes and salt, scraping down the sides of the blender jar or food processor as necessary. (If the puree is very thick. add 1 to 2 tablespoons of water or chicken broth to help the belnding process and make the puree smoother).

Transfer the puree to a bowl and fold in the yogurt and diced tomatoes. Serve immediately or cover with plastic wrap and refrigerate for up to 3 days before serving (let the dip return to room temperature before serving). Sprinkle with the chopped cilantro just before serving.