This is a fabulous creamy black bean dip for an appetizer or a side dish! Add it in tostadas which are crispy corn tortillas, top that with lettuce and tomatoes and of course jalapeños.
[Disclosure: Sesame King sent me samples of the tahini paste. Opinions are always mine. #sample.]
Start with a can of black beans or with fresh cooked black beans. First, add some flavor to the black beans by heating them in a pan with some spices. Chop tomato, garlic cloves, onions, cilantro, and jalapeños. Add these vegetables to the black beans. Season with salt and black pepper.
Let beans simmer for 10 minutes in a pan. Later transfer to a food processor, and blend black beans, tahini, and lemon juice, and process until smooth. You can also use lime juice for this recipe.
The tahini paste is 100% ground sesame paste and I used the garlic Sesame King Tahini brand. This is the same paste to make hummus.
It is ready to eat with tortilla chips or cut up veggies. You know, it will be fabulous to use this dip to make a layered dip with black beans, sour cream, cheese, tomatoes, onions, guacamole, and green onions.
Black Bean Dip with Tahini
- 1 can (15 ounce) black beans, drained and rinsed
- 1 small tomato, chopped
- 1/4 onion, chopped
- 1-2 garlic cloves, chopped
- 1/4 cup cilantro leaves, chopped
- 1 jalapeño, seeded
- Salt and black pepper, to taste
- 1-2 tbsp. tahini or sesame seed paste
- 1 lemon
- Heat black beans in a pan on medium heat.
- Add chopped tomatoes, onion, garlic, cilantro, and jalapeño. Season with salt, and black pepper.
- Cook on medium heat for 8 to 10 minutes. Taste and verify that your beans are flavorful. You can add chili powder or cayenne pepper for more spice. Remove and set aside.
- In a food processor, process black beans mixture with tahini, and lemon juice until smooth and creamy.