I used black beans in this recipe because I love their taste and nutritional profile—lots of antioxidants. Because the beans are pureed, you don’t get too much bang for your buck.
Recipe information
Yield
serves 6
Ingredients
2
1
2
1
1
1
1
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed. Serve garnished with the cilantro.
rebecca’s notes
Step 2
If you really want to put this dip over the top, place a dollop of Avocado Cream (page 178) on top, or for a quick fix, a few slices of avocado will do.
storage
Step 3
Store in an airtight container in the refrigerator for 5 days.
nutrition information
Step 4
(per serving)
Step 5
Calories: 145
Step 6
Total Fat: 4g (1g saturated, 3g monounsaturated)
Step 7
Carbohydrates: 21g
Step 8
Protein: 7g
Step 9
Fiber: 9g
Step 10
Sodium: 525mg