black-bean-and-tahini-dip

Yes this is purple.

Not sure how.

Or why.

But the black bean dip recipe that I was making turned out purple.

Black bean recipes don’t usually turn out purple….do they?

Hmmmmmmmmm.

black-bean-and-tahini-dip-recipe

When I puree black beans in the food processor, they often come out with a bit of a blueish purple color, which is what happened here. Add a bit of tahini and you’ve gotta a pretty purple eater ready to be scooped up into some gluten free chips or raw veggies.

I love serving this dip as a spread on sandwiches instead of mayo as well as added to tacos, burritos and tacos instead of sour cream or hummus.

It’s SO easy to make and incredibly versatile so you can feel good about making a huge momma batch and storing it in your fridge for a few days to use on EVERYTHING. Yes, you will want to add this to everything. Trust me.

You can use dry black beans and cook them yourself if you have time or if you’re in a time crunch, like my fellow Manhattan clients,you can opt for a BPA-free can of black beans. I often choose Eden Organic because I trust their BPA-free quality and love their products.

Whichever way you choose to make your beans, I’m sure they’ll be fabulous. If you wanna add a little heat and spice, feel free to toss in crushed red pepper flakes or hot sauce. Sriracha is always a huge hit in dips when you need a kick of flavor.

And if you’d rather a mild dip, try a dash of fresh herbs like basil or cilantro. They’ll sweeten things up!

Serve this dip with whatever you want. It’s a no brainer fool-proof recipe that you’ll make again and again.

black-bean-and-tahini-dip-vegan-recipe

Enjoy!
xo

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4.8 from 5 reviews
Black Bean and Tahini Dip {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
 
Prep
Total
 
Gluten-Free, Dairy-Free, Vegan
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 (15 oz.) can black beans, drained and rinsed
  • ¼ cup tahini (sesame seed paste)
  • 1½ tsp. ground flax seeds
  • sea salt and pepper, to taste
Instructions
  1. Combine all ingredients in a food processor; puree until smooth.
  2. Transfer to a serving bowl; serve chilled or at room temperature.

 

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I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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9 comments

  1. This lookes yummy!! I have IBS and I think I could tolerate this..always looking for new and tasty dips or stuff to fill my wraps with 🙂

  2. This dip is great! I added some garlic powder, minced onion, and cilantro to mine. I can’t wait to take this to work and share with my coworkers.

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