Black Bean Dip


1 can black beans
1/3 cup carrots, minced
1/3 cup celery, chopped fine
1/2 teaspoon cumin powder
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon coriander
1 tablespoon fresh cilantro, finely chopped
1/3 cup sour cream
salt and ground black pepper to taste


  • In food processor or blender puree black beans.
  • Transfer puree to medium bowl and stir in all spices.
  • Add sour cream and mix lightly to combine.
  • Chill and serve with crackers or vegetables.

Recipes for Dips:

Real Cooking

The cumin plant is an annual herb. Its stem is slender and branching to about a foot in height; the leaves are laciniate with filiform segments; the flowers are small, white or pink, and borne in umbels. The so-called seeds are its fruits, which are achenes. These, which constitute the spice cumin, are fusiform or ovoid in shape, and compressed laterally.

Cumin fruits have a distintictive bitter flavor and strong, warm aroma due to their abundant oil content. Cumin is hotter to the taste, lighter in colour, and larger than caraway (Carum carvi), another umbelliferous spice that is sometimes confused with it. Cumin is also not related to black cumin, which is an alternate name for nigella (Nigella sativa).

Today, cumin is identified with Indian cuisine and Mexican cuisine. It is used as an ingredient of curry powder. In herbal medicine, cumin is classified as stimulant, carminative, and antimicrobial.

Cumin looks like fennel seed, but is a bit darker in color and tastes quite different than fennel.