Creamy, tangy yogurt and fresh lemon juice make this bean dip delightfully different.

This recipe is featured in Justa’s weekly feature, Fantastic Foods Friday.

If you have never cooked your own beans, it is incredibly simple, and no more difficult than boiling a pot of noodles. Worried about the uncomfortable side effects? Someone once told me that to get rid of the gas, you just have to poke a tiny hole in each bean to let the gas out (lol!) But seriously, visit this website for some great info on beans and how to make them virtually gas-free.

I had a lot of cooked beans left over from making my black bean & turkey burgers last week. Extra cooked beans are great sprinkled on salads or tossed into a soup for lunch, and taste better than the conventional canned and salted versions. What to do with the extras…fiber for my morning smoothies? No way! Bean dip? Heck yeah!

The beans I had left over were a mixture of black and pinto. I like them both, and they looked pretty displayed in my clear oxo pop containers (which are excellent for storing flours & grains, btw.) But when you cook them, the pinto beans pick up a reddish tint from the black beans. Since the beans would end up in chili, turkey burgers, or mashed into a bean dip mix, I didn’t mind this at all.

The base of this recipe starts with a yogurt-tahini mixture, similar to the sauce for falafel, but much thicker. Use Greek-style yogurt, but if it’s not handy, drain regular yogurt in a paper towel-lined strainer for a few hours before using to get the same consistency. It’s great as a dip, as a spread for crackers or bread…I even topped my black bean burgers with the bean dip, and it was even more delicious!

Surprise your guests with a new twist on bean dip!

Black Bean and Yogurt Dip

1 clove garlic, minced
1 tablespoon olive oil
2 cups cooked, unsalted black beans (or pinto, or adzuki, or a combination)
1/3 cup tahini (to make your own: add 1 cup raw sunflower seeds to food processor, grind until texture is sandy. Drizzle in about 1/4 cup olive oil, process until it forms a smooth paste.)
1/2 cup Greek-style plain nonfat yogurt
juice of 1/2 lemon
1 teaspoon kosher salt
Olive oil
lemon zest
raw sunflower seeds


Soak minced garlic in 1 tablespoon olive oil, set aside. Mash beans and tahini in large bowl with potato masher or pastry cutter until most of the beans are smashed to your liking. Add yogurt, lemon juice, kosher salt, and minced garlic with olive oil. Mix well. If too thick, add a teaspoon of water or lemon juice (if you like it lemony.) If too thin, add more tahini. Put mixture in a serving bowl. With a clean finger or chopstick, make a swirly pattern in the dip. Carefully drizzle olive oil into the pattern. Sprinkle with raw sunflower seeds and lemon zest. Cover and refrigerate for at least an hour before serving.