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Black Bean Dip by Linda Larsen

Serve this delicious dip with pita chips, carrot sticks, and green pepper strips as the snacks for a football game.

INGREDIENTS | YIELDS 2 CUPS

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 (15-ounce) can black beans, drained
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ½ teaspoon paprika
  • ¼ cup kalamata olives
  • ⅛ teaspoon pepper

  1. In small pan, heat olive oil over medium heat. Add garlic; cook until fragrant. Pour into food processor bowl.

  2. Add remaining ingredients and process until smooth, scraping down sides once.

  3. Serve immediately or place in serving bowl, cover, and chill 2 to 3 hours to blend flavors.

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