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
Number of Servings: 12
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat