2Tablespoonsfresh cilantrochopped + extra for garnish
yogurt or sour cream for toppingoptional
Add oil to a skillet over medium heat. Once hot add onion and garlic and cook, tossing frequently so the garlic doesn't burn. After about 5 minutes add in the spices (cumin, chili powder, sea salt and cayenne pepper). Toss to combine and continue cooking another 5 minutes. Add a tablespoon of water if the pan starts to dry out. After about 10 minutes of cooking total, remove from heat.
Place garlic and onion mixture, black beans, reserved black bean liquid, tomato paste, lime juice, apple cider vinegar and fresh cilantro into a blender or food processor. Blend until smooth. Taste and add additional spices, if needed. More salt or perhaps more cayenne pepper if you want the dip to be spicier.
Transfer the dip to a bowl, garnish with extra cilantro and sour cream, if using.
Store in the fridge until ready to serve. Leftover can be stored in the fridge for 3-4 days.
If you like things spicer, feel free to add a seeded and chopped jalapeño while sautéing the garlic and onion. Another option is adding more cayenne pepper.