Black Bean Dip (WFPBNOGF)

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Appetizers Dips

Prep Notes

2 cups canned black beans, drained and rinsed

3 garlic cloves, smashed

1/4 cup tahini

1 teaspoon lemon juice

1 teaspoon lemon salt

1/2 cup water

Salt and freshly ground black pepper to taste

Fresh vegetables for dipping

Yields

2 cups

Ingredients

2 cups canned black beans, drained and rinsed

3 garlic cloves, smashed

1/4 cup tahini

1 teaspoon lemon juice

1 teaspoon lemon salt

1/2 cup water

Salt and freshly ground black pepper to taste

fresh vegetables for dipping

Directions

Place the black beans, garlic, tahini, lemon juice, lemon salt, and water in a food processor and puree. Season with the salt and pepper.

Chill for several hours and bring to room temperature before serving. Serve with the fresh vegetables.

Credit

Dr. Dean Ornish's The Spectrum

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