- 1 (15 oz. can) Michigan Black Beans drained and rinsed, or 1-3/4 cup cooked dry beans
- 1/2 cup fresh salsa
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- Place all ingredients in a food processor and blend until smooth. If the dip is too thick, add 1 to 2 tablespoons of water to create desired consistency. Before serving drizzle a bit of olive oil on top.