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Ingredients
1 large clove garlic
1 small onion, quartered
2 cups cooked beans with 2 cooked carrots (see recipe)
2 tablespoons tahini
3 tablespoons lemon juice
⅛ teaspoon red-pepper flakes
Salt to taste
Toasted pita triangles
Preparation
- Step 1
Turn food processor on and put garlic through feed tube; process to mince. Add onion through feed tube and mince.
- Step 2
Open processor and add beans with carrots, tahini, lemon juice and red pepper. Process to a paste. Season to taste with salt.
- Step 3
Serve with toasted triangles of pita.
If mixture is refrigerated for an hour or so, the seasonings permeate the mixture. It will keep, well covered, in the refrigerator about a week.
Private Notes
Comments
Don't do what I did and blow by the ingredient called "cooked beans." I substituted canned beans (+carrots) and the result was truly disappointing, even after adding extra lemon juice and a bunch of fresh oregano and cilantro to try lifting the dip out of its own wodgy torpor. After this uncharacteristic misadventure I went back and read the recipe more carefully. Clearly all the things that go into the "cooked beans" are let to the recipe.
I made this with black beans. It’s a versatile tasty dip.
I wish I had thought of sautéing the onions first. Or just starting with a half of onion then add more if needed. I used a whole raw onion and unfortunately it completely overwhelms the nice flavor of the beans and tahini. It also came out too liquid even though I drained the beans. Maybe the tahini was thin. My overall suggestion is to add gradually until you get the texture and flavor right!