Harissa Black Bean Dip
Serves: 4-6
  • the rest of the cooked black beans (from above, about 4 cups)
  • 1 whole roasted sweet potato (from above) - peeled
  • ¼ cup tahini
  • juice from 1 lemon
  • harissa (from above) - to taste
  • sea salt
  • black bean broth (from above) - for thinning, if needed
  1. Combine the beans, sweet potato, tahini, lemon juice, harissa, and sea salt to taste in a food processor and blend until smooth. Add some black bean broth if necessary to thin the dip out. Taste for salt and adjust if needed. Serve, garnished with more harissa, toasted sesame seeds, and a drizzle of good olive oil. This dip freezes well if you end up with leftovers.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-meal-plan-mini-black-beans-sweet-potatoes-harissa/