15 oz navy beans 2 cloves garlic minced ½ c roasted red peppers (puree) 1/3 c tahini ¼ c lemon juice ¾ tsp Celtic salt ¼ tsp cumin ¼ tsp coriander ¼ tsp green pepper 2 Tbsp good quality olive oil (garnish) 1 Tbsp fresh cilantro chopped(garnish)
Cook navy beans in stock pot for an hour and a half or until tender. I sometimes like to cook mine in a slow cooker on low for several hours.
Buzz all ingredients except garnishes in a food processor.
Drizzle with oil and garnish with cilantro.
Serve with cut vegetables, crackers or pita bread.
(This recipe was originally placed in the Grains, Nuts, & Legumes - Soaking & Sprouting Beans class.)