Cumin black bean dip with tortilla triangles

Ingredients

For 1 serving

• Cooked black beans120 g
• Tahini9 g
• Cumin2 pinches
• Corn tortillas2
• Lime juiceto taste
• Saltto taste

Contains: sesame,

Method

1. Heat a conventional oven to 190 °C and line a baking tray with baking paper.
2. Cut the corn tortillas into triangles, lay them on the tray without overlapping and bake for 8 minutes, until golden and crisp.
3. Meanwhile drain and rinse the black beans; blend them with the tahini, the cumin, the lime juice, a pinch of salt and a splash of water, scraping down the sides, until velvety.
4. Taste and adjust the salt and lime; serve the dip with the triangles for dipping.