Bean Tahini Dip

Ingredients

• 1 large clove garlic
• 1 small onion, quartered
• 2 cups cooked beans with 2 cooked carrots (< href="http://cooking.nytimes.com/recipes/3013-two-way-beans">see recipe)
• 2 tablespoons tahini
• 3 tablespoons lemon juice
• ⅛ teaspoon red-pepper flakes
• Salt to taste
• Toasted pita triangles

2 cups

Preparation

1. Turn food processor on and put garlic through feed tube; process to mince. Add onion through feed tube and mince.
2. Open processor and add beans with carrots, tahini, lemon juice and red pepper. Process to a paste. Season to taste with salt.
3. Serve with toasted triangles of pita.

• If mixture is refrigerated for an hour or so, the seasonings permeate the mixture. It will keep, well covered, in the refrigerator about a week.

10 minutes