Prep:
10 minutes
Total:
20 minutes
Makes:
8 full servings
Utensil:
Blender
4 Qt./3.8 L Roaster with Cover
Bake and Roast Pan (9 x 13)
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
Roasting the garlic gives this dip a unique, warming and slightly sweet flavour. Creamed up with black beans, this dip makes the perfect appetizer before a meal. However, with leftovers it is great inside a wrap or on top of a salad for a protein boost.
1
head
of garlic, roasted
1
cup
black beans, cooked
(172
g)
1⁄4
cup
tahini
(60
g)
1⁄4
cup
freshly squeezed lime juice or lemon juice
(60
mL)
1
teaspoon
ground cumin
(2
g)
1⁄4
teaspoon
sea salt
(2
g)
pinch of cayenne pepper
1⁄4
cup
water
(60
mL)
Directions:
- Preheat oven to 400°F/204°C. Place garlic on Bake and Roast Pan and roast garlic for 30 minutes.
- In roaster, boil enough water with black beans and let simmer for an hour.
- Combine cooked beans, tahini, lemon juice, garlic, cumin, salt and cayenne in a blender.
- With blender running, gradually add the water and pulsing until the mixture becomes smooth and creamy.
- Taste to adjust seasonings. Serve with crackers.
Directions
Reviews