Adaptable Bean Dip

Black Bean DipThis dip is really good made with white beans too—although then I usually add a little chopped rosemary and grated lemon peel, and I swap lemon juice in for the vinegar. Sometimes, when making either version, I briefly warm the garlic in the olive oil in a small pan over low heat; it mellows it a bit, which is nice. And sometimes I add a little chipotle puree or smoked paprika—but you probably already figure that out. Cilantro would be a yummy addition to the black bean dip, wouldn’t it? I should try that.
1 (15-ounce) can black beans, drained well3/4 teaspoon kosher salt, more or less—depending on the saltiness of your beans (or half as much table salt)2 tablespoons olive oil1 tablespoon cider vinegar1 small clove garlic, pressed (remove the green shoot first, if there is one)
Blend all the ingredients in a food processor until very smooth, adding a tablespoon or two of hot water if the beans seem disinclined to become creamy. Serve with tortilla chips, pita chips or whole-grain crackers, and raw veggies.