1 peeled clove garlic
1 small jalapeño pepper, chopped (or 1/2 teaspoon cayenne pepper)
15-ounce can black beans, rinsed and drained (I use Eden since the can’s lining is BPA-free)
1 tablespoon tahini
Juice from one lemon
2 tablespoons olive oil
Salt and pepper to taste
- Add the garlic and jalapeño pepper to a food processor or blender and puree. Add in the remaining ingredients and mix until smooth.
- Enjoy immediately or store in an airtight glass container in the fridge for up to a week.
Nutritional information for one tablespoons of dip: