Use this creamy dip as a filling for a wrap filled with veggies or serve as a dip with cut up veggies or crackers.

 

15-ounce can of black beans, rinsed and drained

1 tablespoon tahini (sesame seed paste)

1 tablespoon vinegar (red wine, brown rice)

1 teaspoon tamari (naturally-brewed gluten-free soy sauce)

1/4 teaspoon chili powder

1/4 teaspoon cumin

1 small clove garlic, chopped

1 tablespoon water

1 green onion, thinly sliced

optional: 1 Tbsp. parsley or cilantro, chopped

 

Place all ingredients (except green onion and parsley/cilantro) in a food processor or blender. Blend until smooth, scraping down the sides and adding a little water if necessary to thin out the dip to desired consistency. Remove mixture to a bowl and stir in green onion and parsley.