A great topping for veges, grains or eating by itself. Can be made in about 5-10 min.
2 c black or other beans. Canned will do but best to soak overnight dried ones and cook. Pressure cookers speed up the process.
1-2 onions finely chopped
6 or more cloves garlic or SCAPES [about 12 or more] finely chopped.
1-2 cm piece fresh ginger
3 T ground cumin
1 bunch fresh cilantro
3-5 T lemon juice of vinegar
1 t salt
1 t hot pepper to taste
Blend the beans and add the rest. It can be served hot or cold. Keeps about 5 days in fridge. The dip is pictured below on-top of wild cabbage.