Decant 1 tablespoon of olive oil in the center of a skillet and place it on the stove –with a medium heat range.
Once the oil is warm, add in 1 finely diced large onion and stir fry until soft or light brown from the edges.
Top the onion with 2 finely chopped garlic cloves and 1 teaspoon of toasted and crushed cumin seeds.
Now sprinkle 1 tablespoon of nicely chopped up coriander stems over the top of the onion mixture and continue frying up for a few more minutes until aromatic.
Stir in the rinsed and drained black beans and top with 1 to 2 tablespoons of jalapenos.
Scatter ½ cup of chopped coriander leaves over the bean mixture and stir cook it for 3 to 5 more minutes or until all ingredients are finely coated.
Take away the skillet from the heat and pour mixture into the jug of the electric blender.
Seal the blender and process the mixture at a medium speed until rich and smooth.
Your Mexican Black Bean Dip is almost ready; pour it into a medium bowl and top with some sea salt, lime zest and freshly squeezed lime juice.
Lightly stir to incorporate the recently added ingredients with the Mexican Black Bean Dip.
Serve with warm Mountain Bread slices and enjoy.