Black Cat Bean Dip with Witches Hats

1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon finely chopped garlic
1/2 teaspoon cumin
12 ounce can of black beans
1 tablespoon lime juice
salt to taste
freshly ground black pepper
6 pieces pita bread, cut into triangles

1. Heat the olive oil in a small skillet over medium heat. Add the onion and garlic and cook until the onion begins to soften, about 4 minutes. Add the cumin and cook until the onions are completely soft, about 3 minutes more.
2. Rinse and drain the black beans.
3. Puree the beans in a blender or food processor with onion mixture, lime juice, salt and pepper.
4. Serve with pita triangles (witches hats).

Used with permission from FoodFit.
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