White Beans with Tahini – an excellent combination! Who knew? I saw this recipe in a magazine about 10 years when I was flying to the USA. I have been making this ever since as a side dish, long before I was vegan. I can’t remember who is the original recipe creator but I have modified this over the years with this being the final recipe that I use.
“You can do anything, but not everything.” David Allen
White Beans with Tahini
400g tin of organic white beans (or soak 2 cups dried beans overnight)
1/4 cup tahini
1 clove garlic (finely chopped)
1/3 cup lemon juice
2 tablespoons verjuice (thanks Maggie Beer)
2 teaspoons paprika
2 teaspoons ground cumin
1/3 cup olive oil
2 tablespoons flat leaf parsley (chopped)
1/4 cup pine nuts (toasted)
What do I do now?
Drain beans in hot water and set aside.
Put garlic, tahini, lemon juice, cumin, paprika, verjuice in bowl and whisk to combine until smooth and creamy.
Gently mix your white beans into the bowl. Cover and stand at room temperature for about an hour.
Sprinkle with pine nuts, parsley and olive oil.
Anything else I should know?
I have been making this as a side dish long before I was vegan. It’s a really interesting flavour combination. It’s best served at room temperature.