Ingredients:

  • 1 can (425g) black beans, drained and rinsed
  • 1/3 cup (80g) premium tahini
  • 1/4 cup (60ml) fresh lime juice
  • 2 cloves garlic, smashed and peeled
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (0.5g) chipotle powder
  • 2 tbsp (30ml) ice-cold water

Instructions:

  1. Place the tahini, lime juice, olive oil, garlic, and spices into the food processor. Blitz for 1 full minute to create a smooth, creamy emulsion.
  2. Add the drained and rinsed black beans to the mixture. Process for 2–3 minutes, stopping halfway through to scrape down the sides with a silicone spatula.
  3. While the processor is running, drizzle in the ice-cold water one tablespoon at a time until the texture turns into a velvety, whipped spread.
  4. Taste and adjust seasoning if necessary. Serve garnished with fresh cilantro, a drizzle of olive oil, and toasted pepitas.