Prep:
5 minutes
Total:
45 minutes
Makes:
10 full servings
Utensil:
3 Qt./2.8 L Sauce Pan with Cover
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:
This refreshing dip is great for an appetizer served with brown rice crackers, great to put on top of salad, steamed veggies or even as a topping for veggie burgers.
1
cup
navy beans soaked overnight (or 1 can)
(208
g)
2
cloves garlic
1⁄4
cup
lemon juice
(60
mL)
2 - 4
tablespoons
tahini
(30 - 60
g)
1
tablespoon
olive oil
(15
mL)
salt and pepper to taste
1
bunch
of fresh dill or basil, finely chopped
Directions:
- Drain soaked beans and place in sauce pan with enough water to cover generously. Cover and cook over medium heat. When Vapo-Valve™ clicks, reduce heat to low and continue to cook until tender, approximately 45 minutes - 1 hour.
- Place garlic, lemon juice, and half of the beans into blender or food processor and blend well.
- Add the remaining beans, tahini, olive oil, salt and pepper and blend until smooth (add water if desired).
- Transfer spread to bowl and stir in the fresh herbs.
Directions
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