Bean Tahini Dip
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large clove garlic
- 1small onion, quartered
- 2cups cooked beans with 2 cooked carrots (see recipe)
- 2tablespoons tahini
- 3tablespoons lemon juice
- ⅛teaspoon red-pepper flakes
- Salt to taste
- Toasted pita triangles
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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
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!
I sautéed the garlic, onion, & carrots before adding to the cannelloni beans and added more tahini.
I caramelized the onions before I added it to the mix. Used giant red beans because they were already made. Really delicious.
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