2 C. Black Beans (rinsed and picked through) 

3 T. Tahini 

1/4 C. Olive Oil 

2 T. Soy Sauce 

2 each Lemons (juiced) 

1 T. Garlic (chopped) 

2 tsp. Paprika 

1/2 tsp. Salt 

1/2 tsp. Pepper 

 

In a medium sauce pan liberally cover the beans with water. Bring to boil and cook until soft but not mushy. Drain and cool the beans, reserving one C. of the cooking liquid to be used later. In a food processor, put the beans, tahini, soy sauce, lemon juice, garlic paprika, salt and pepper. Puree well adding some of the reserved bean cooking liquid to thin as needed. The final product should be smooth but not too runny.