From: Art of Gluten-Free Baking
- 1- 15 ounce can Navy or cannellini beans (or 2-ish cups cooked)
- 1/3 cup sesame tahini
- 1/4 cup olive oil
- 1/2 cup plain yogurt
- 1/4 cup apple cider vinegar or lemon juice
- 1 teaspoon onion powder (or 1 tablespoon dried onion)
- 1/2 teaspoon garlic powder (not salt)
- 3/4 teaspoon salt
- Place all ingredients in a blender or food processor. Blend/process until mixture is smooth.
- Store in an airtight container in the refrigerator for up to 10 days.