Black Bean & Tahini Dip

I have a bit of an obsession with hommus, but I think I may have found a new favourite! Inspired by my friend Nelly, this black bean and tahini dip is a definite winner for an easy and healthy snack. Packed with protein, folate, fibre and molybdenum - which is a trace mineral important for balancing copper levels in the body.


  • 1 x 400g can of organic blackbeans (look for a BPA free can - these ones are Global Organics from Go Vita Bunbury)
  • 2 x tablespoons tahini (I used Mayvers hulled tahini)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon himalayan salt
  • Juice of 1/2 lemon
  • Pepper to taste
  • Sprinkled with paprika. 


  • Rinse the beans under cold water to remove any excess sauce
  • Place all ingredients into a high powered blender and blend on high until smooth
  • Sprinkle with paprika and chopped chives to serve.
  • Will store in the fridge in an airtight container for 2 days. 

You can mix it up by adding in parsley or red capsicum.