"Hillary, my neighbor, shared this recipe with me. I immediately spotted a keeper.The interesting blend of the black beans and spices and the subtle nip of the chipotle chiles make this spread enjoyable as a topping for chicken or focaccia, or as a dip with baked chips." --Lois Murray, Locust Grove, VA
Cooking Light OCTOBER 2007
Heat olive oil in a small skillet over medium heat. Add onion, cumin, and coriander to pan; cook 10 minutes, stirring occasionally. Combine onion mixture, 1/2 cup water, 2 tablespoons chopped cilantro, and remaining ingredients in a food processor; process until smooth. Garnish with remaining 2 tablespoons cilantro.
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