Photo: Antonis Achilleos; Styling: Lynn Miller
Prep Time
5 Mins
Serves 8

How to Make It

Combine beans, lime juice, oil, cumin, onion powder, garlic powder and cayenne pepper in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and season with salt. Serve with carrots on the side for dipping.

Chef's Notes

This recipe also appeared in the October 2010 issue.

Also appeared in: All You, April, 2012

Ratings & Reviews

SiggeR's Review

February 26, 2011
Basic, not a lot of flavor. I am sure this is a good start to good dip. It needs some additions like tomatoes, peppers, etc.

charoulli's Review

January 06, 2011
I made this for a gathering at my house. I had 2 other dips but everyone picked this one as their favorite. It was a big hit! Everyone said it reminded them of Lebanese food. It was amazing! I served it not only with baby carrots but also with different colored bell pepper, cucumbers and olive oil bread sticks. I couldn't find black beans and I used red kidney ones instead. I am making this again and again!