• 2 (15 ounce) cans black beans, drained
  • 6 cloves garlic, minced
  • 1 teaspoon tahini
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil, or to taste
  • Directions

  • Step 1

    Blend black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper together in a blender. Pour olive oil into blender in a steady stream until desired consistency is reached.


  • Cook's Notes:

    You can substitute 2 teaspoons crushed garlic for the fresh garlic, if desired.

    You can reserve and use some of the bean liquid mixed with the olive oil to cut down on fat content, if desired.

    This will keep in the fridge for 2 to 3 weeks.

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