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Serves 16-18 people - Makes about 3 cups.
1 16-oz. can black beans, drained
1 16-oz. can butter beans, drained
1 garlic clove, minced
1 teaspoon ground cumin
2 tablespoons tahini (Sesame seed paste, available at natural food stores and some supermarkets)
1 tablespoon lemon juice
4 tablespoons olive oil
Salt and pepper, to taste
Chopped fresh cilantro, to garnish
Place all the ingredients except salt, pepper and cilantro in food processor bowl; blend together well.
Season to taste with salt and pepper; cover and chill.
Garnish with cilantro and serve with crudites and crackers.
Having a party?
Need some appetizers besides the regular chips and sour cream dip?
Serve this bean dip with toasted pita triangles or woven wheat crackers.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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