This quick dip pairs well with guacamole or hummus. Serve with sliced cucumbers or carrots or flatbread, gluten-free crackers, or a sliced sprouted bread.(like Ezekiel bread)
Ingredients
1cupsoaked navy beansblack beans, or garbanzo beans*
2clovesfresh garlic
¼cuptahini
1bunch of fresh dillparsley, cilantro or basil finely chopped
1tablespoonolive oil
¼cuplemon or lime juice
Salt and pepper to taste
Instructions
Cook soaked beans in a large pot for 45 minutes to 1 hour.
Place garlic, lemon juice, and half of the beans into a blender or food processor and blend well.
Add the remaining beans, tahini, olive oil, salt, and pepper and blend until smooth (add water if necessary).
Transfer spread to bowl and stir in the fresh chopped herbs.