Cooking beans from scratch will add about 1 hr and 40 minutes to your total time. However that is cooking and soaking time so you can do something else during that time.
If using dry beans, place beans in a pressure cooker, rinse and drain. Then add 7 cups of water, bring to a boil, then turn off heat, and let sit for at least an hour. Then secure the lid and bring to a steam over high heat. Once steaming, reduce heat to medium and cook for about 30 mins. Then depressurize and drain, reserving 3 tablespoons of the water for later.
If using canned beans, open and drain reserving 3 tablespoons of the water for later.
Heat 1 tbsp of the oil in a small pan over medium-high heat. Once hot, add garlic and sauté for a few minutes, stirring occasionally, till golden brown.
Combine the black beans (dried and cooked or canned), sautéed garlic with excess oil from the pan, the remaining 1 tbsp of oil, reserved bean water, tahini, lemon juice, cumin, chili powder, and salt in a blender or food processor and blend till smooth. If using a blender, use the tamper to help blend. Once smooth transfer to a tuperwear (preferably glass) and store in the fridge for up to 1 1/2 weeks.
Serve with tortilla chips and salsa or whatever you desire and enjoy!
8 servings