Ethiopian Spiced Black Bean Dip with Injera Chips

**Prepare the Injera Chips:** Preheat oven to 350°F (175°C). Slice the injera bread into small triangles. Lightly brush both sides with olive oil and sprinkle with a pinch of salt.

Arrange the injera triangles in a single layer on a baking sheet. Bake for 10-15 minutes, or until crispy and lightly golden brown. Keep an eye on them as they can burn easily.

**Make the Black Bean Dip:** Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped red onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger to the saucepan and cook for another minute until fragrant.

Stir in the berbere spice blend and cook for 30 seconds, allowing the spices to bloom.

Add the drained and rinsed black beans to the saucepan. Cook for 5 minutes, stirring occasionally, to allow the beans to absorb the flavors of the spices.

Remove the saucepan from the heat and transfer the black bean mixture to a food processor or blender.

Add the lemon juice and the remaining 1 tablespoon of olive oil. Blend until smooth, adding water a tablespoon at a time to reach your desired consistency.

Taste and adjust seasoning with salt as needed. If desired, add more Berbere to taste. For a smoother texture, blend for a longer period of time.

Serve the Ethiopian spiced black bean dip warm or at room temperature with the crispy injera chips for dipping.