If using dried black beans, soak the beans for several hours or overnight and then cook until tender. If using canned, drain and rinse thoroughly.
Grind black sesame seeds to a fine powder. Put all the ingredients, except the salt and olive oil, in a food processor. With the motor running, drizzle in the olive oil until the ingredients form a smooth paste.
Add some water if the mixture is too thick. Add salt to taste.
Remove to a bowl.
Sprinkle with some red pepper and a few drops of olive oil as a garnish.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.