Lemony Dill Dip
Ingredients
- 1 fat clove garlic
- ½ cup / 125ml tahini
- zest of 1 lemon
- ¼ cup / 60ml freshly squeezed lemon juice
- 3 Tbsp. cold-pressed olive oil
- 3 cups / 500g cooked pinto beans
- 1 bunch fresh dill tender fronds only
- 1 tsp. pure maple syrup
- salt and pepper to taste
- water to thin if desired
Directions
- Place the garlic in a food processor and pulse to mince. Add the tahini, lemon zest and juice, olive oil, then blend until smooth (the mixture may seize up, but don’t worry!)
- Add the beans, dill, maple syrup and blend on high until smooth, adding water to thin, if necessary.
- Lastly, add salt and black pepper as desired. Keep blending and adjusting the seasoning to suit your taste.
- Say thank you and enjoy! Use a spread in a sandwich or wrap, and as a dip for veggies.
Notes
Makes about 3 cups / 750ml
