Rinse the black beans under cold water and drain well. Chop the garlic and measure out the lime juice.

In a food processor, blend the black beans, lime juice, olive oil, cilantro, and garlic into a coarse mixture.

Add cumin, smoked paprika, chili powder, and Greek yogurt or sour cream. Blend until smooth but slightly chunky.

If the dip is too thick, gradually add cold water, one tablespoon at a time, while blending.

Transfer to a bowl, cover, and chill in the refrigerator for at least 30 minutes before serving.