Red Bean Tahini Spread Recipes

Steps:

• Make the tahini sauce: Whisk 2 tablespoons warm water, the tahini, lemon zest and lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a small bowl until smooth. (It will look curdled and broken at first but keep whisking.)
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add half of the green beans and cook, stirring occasionally, until they start browning, 6 minutes. Increase the heat to medium high and cook until wrinkled and blistered in spots, 4 to 6 more minutes. Add 2 teaspoons garlic, 1/2 teaspoon each rosemary and salt and cook, stirring, until the garlic is golden, 1 minute. Transfer the green beans to a platter; wipe out the pan and repeat with the remaining 2 tablespoons vegetable oil, green beans, garlic, rosemary and 1/2 teaspoon salt.
• Before serving, drizzle the green beans with the tahini sauce. Sprinkle with the parsley and grate some more lemon zest on top.

Steps:

• Pulse the garlic in a food processor until minced.
• Scrape the bowl and add the beans, tahini, lemon juice, coriander, miso (if using) and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with salt.

Steps:

• Turn food processor on and put garlic through feed tube; process to mince. Add onion through feed tube and mince.
• Open processor and add beans with carrots, tahini, lemon juice and red pepper. Process to a paste. Season to taste with salt.
• Serve with toasted triangles of pita.

Steps:

• Heat the oil and cook the onion and garlic until soft and golden.
• Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
• Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

Steps:

• Place garlic in a food processor; cover and process until minced. Add the beans, tahini, lemon juice, cumin, salt and pepper flakes; cover and process until smooth. , Transfer to a small bowl; stir in parsley. Refrigerate until serving. Serve with pita wedges and assorted fresh vegetables.

Steps:

• Blend all ingredients except for beans in a food processor.
• Add beans and process until it resembles a chunky dip; not completely smooth.
• Enjoy!

Steps:

• Heat olive oil in small to medium saucepan over medium-high heat. Cook onion in oil until softened.
• Stir in the beans and lemon juice. Next, stir in the tahini until mixture is thick. Then, add the garlic, and cook for a few minutes more. Season to taste with salt and pepper.

Steps:

• Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
• Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.