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2 cups cooked black beans, or 1 16-oz. can
1 teaspoon cumin seeds, toasted and ground
1/2 teaspoon ground coriander
pinch cayenne or to taste
1 clove garlic, minced or pressed
1/3 cup chopped fresh cilantro, or to taste (the book calls for 2/3 cup chopped fresh parsley instead)
1 teaspoon olive oil
2 Tablespoons fresh lime juice (the book calls for 2 teaspoons lemon juice instead)
salt to taste
Optional garnish:
1/3 cup chopped, toasted walnuts
2 Tablespoons minced Spanish olives
Drain the beans. Put them in a bowl and mash them with a fork, then stir in all the other stuff. Easier still: throw everything in the food processor and process until it reaches a suitably dippy consistency. Stir in the garnishes or just sprinkle them on top.
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