Asian Bean Dip
By Dan Marek
- 1 (15 oz.) can unsalted beans or 2 cups cooked beans
- 1 teaspoon fresh ginger
- 1 garlic clove
- 2 tablespoons orange juice
- 2 teaspoons rice vinegar
- 1 teaspoon tamari
- 2 tablespoons fresh cilantro
- 2 tablespoons toasted sesame seeds
- 2 tablespoons green onion, julienned
Rinse and drain beans if using canned.
Place all ingredients in a food processor and blend until smooth.