1 can (15 oz.) black beans, rinsed and drained
2 cloves garlic
2 Tablespoons olive oil
2 Tablespoons pickled jalapeño peppers (optional)
1 tsp. dried oregano
1 tsp. ground cumin
1/4 c. fresh cilantro
Add all ingredients to a food processor or blender and pulse until smooth. The trick to this recipe is getting the blender to do just that! Even though the recipe says (optional) on the jalapeños, they are essential for the liquid. Also it's important to put the olive oil, jalapeño, and other ingredients in the bottom of the blender. I would also run the garlic through a press. If you still have trouble getting it to blend, add an additional 2-3 Tablespoons of liquid. More oil or water or whatever else you'd like. You can also chop the cilantro fine and use it as a garnish around the dip. This works out very nicely. Serve with tortilla chips.