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EASY bean dip

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

  • 1 cup soaked navy beans black beans, or garbanzo beans*
  • 2 cloves fresh garlic
  • ¼ cup tahini
  • 1 bunch of fresh dill parsley, cilantro or basil finely chopped
  • 1 tablespoon olive oil
  • ¼ cup lemon or lime juice
  • Salt and pepper to taste

Instructions

  1. Cook soaked beans in a large pot for 45 minutes to 1 hour.
  2. Place garlic, lemon juice, and half of the beans into a blender or food processor and blend well.
  3. Add the remaining beans, tahini, olive oil, salt, and pepper and blend until smooth (add water if necessary).
  4. Transfer spread to bowl and stir in the fresh chopped herbs.