2 cans black beans, drained and rinsed
1/4 cup reserved black bean liquid
1/4 medium red onion
1 Roma tomato
2 garlic cloves
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/2 tablespoon apple cider vinegar
1 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
Place all ingredients in a blender or food processor and puree until smooth.
Transfer the dip to a bowl, add more sea salt to taste, garnish with leftover cilantro, and serve. It can be stored in the fridge, but I think it tastes best at room temperature.