Ingredients
| 2 c. cooked black beans | ½ tsp. chopped garlic |
| 2 Tbsp. water | 1 Tbsp. tahini |
| 1 Tbsp. freshly squeezed lemon juice | ½ tsp. ground cumin |
| ¼ tsp. sea salt | ¼ tsp. paprika |
| ⅛ tsp. cayenne | 1 Tbsp. extra-virgin olive oil |
| ¼ c. fresh cilantro, chopped |
Preparation
1. Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth.
2. Add the olive oil and process to combine. Add a spritz of lemon and an additional pinch of salt, if needed.
3. Serve garnished with the cilantro.
Watch Rebecca make this dip!
