Vegan Black Bean Sauce

Today I made this quick, easy, tasty, bean recipe. It’s from The Saucy Vegetarian, Quick and Healthful No-Cook Sauces and Dressings, by Joanne Stephaniak, published by Book Publishing Company, page 103. I love this book!

Vegan Black Bean Sauce
makes about 1 cup

This is good on stewed winter vegetables, pita bread triangles for dipping, or brown rice.

1 cup cooked black beans, rinsed and drained

2 tablespoons tahini

2 teaspoons tamari soy sauce

2 teaspoons balsamic vinegar

½ teaspoon crushed garlic

1/4 teaspoon ground cumin

1/4 teaspoon ground ginger

pinch of cayenne pepper

3 to 4 tablespoons water, more or less as needed

Place all ingredients in a blender fitted with a metal blade. Process until smooth and creamy, using just enough water to make the sauce thick but pourable.