Black Cat Bean Dip with Witches Hats

This recipe serves:  12

1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon finely chopped garlic
1/2 teaspoon cumin
12 ounce can of black beans
1 tablespoon lime juice
salt to taste
freshly ground black pepper
6 pieces pita bread, cut into triangles
1. Heat the olive oil in a small skillet over medium heat. Add the onion and garlic and cook until the onion begins to soften, about 4 minutes. Add the cumin and cook until the onions are completely soft, about 3 minutes more.

2. Rinse and drain the black beans.

3. Puree the beans in a blender or food processor with onion mixture, lime juice, salt and pepper.

4. Serve with pita triangles (witches hats).

Serving Size: about 2 tablespoons dip plus 2 pita triangles

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