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By Georgina Stokes


  • 1 can black beans (save 4 tbsp of liquid from the can)
  • 1 clove garlic
  • 1/4 cup tahini
  • 1/2 tsp ground cumin
  • 1 tbsp lemon juice
  • small pinch sea salt & pepper
  • drizzle of extra virgin olive oil


  1. Save 4 tbsp of liquid from the can of black beans

  2. Drain and rinse the remaining beans

  3. Blend together the reserved liquid with the black beans, tahini, cumin, lemon juice, sea salt and pepper using a blender

  4. Drizzle some extra virgin olive oil over and finish with a dash of cumin

  5. Enjoy with chopped vegetables or crackers, include as a dip in salads or spread in wraps or sandwiches

  6. If needed, store in an air-tight container in the fridge for up to one week, or the freezer for up to two months!

Recipe Notes

This recipe was originally created by The Choices Nutrition Team. Choices Markets is a British Columbia-based supermarket chain that is focused on natural, fair trade, specialty and organic food.