I used black beans in this recipe because I love their taste and nutritional profile—lots of antioxidants. Because the beans are pureed, you don’t get too much bang for your buck.

　　

Ingredients

serves 6

　　2 cups cooked black beans (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt

　　1/2 teaspoon chopped garlic

　　2 tablespoons water

　　1 tablespoon tahini

　　1 tablespoon freshly squeezed lemon juice

　　1/2 teaspoon ground cumin

　　1/4 teaspoon sea salt

　　1/4 teaspoon paprika

　　1/8 teaspoon cayenne

　　1/8 teaspoon ground cinnamon

　　1 tablespoon extra-virgin olive oil

　　1/4 cup finely chopped fresh cilantro (optional)

　　

Step 1

Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed. Serve garnished with the cilantro.

　　

rebecca’s notes

Step 2

If you really want to put this dip over the top, place a dollop of Avocado Cream (page 178) on top, or for a quick fix, a few slices of avocado will do.

　　

storage

Step 3

Store in an airtight container in the refrigerator for 5 days.

　　

nutrition information

Step 4

(per serving)

　　

Step 5

Calories: 145

　　

Step 6

Total Fat: 4g (1g saturated, 3g monounsaturated)

　　

Step 7

Carbohydrates: 21g

　　

Step 8

Protein: 7g

　　

Step 9

Fiber: 9g

　　

Step 10

Sodium: 525mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.