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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

  • 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.