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:

• Tahini Sauce:Combine tahini, lemon juice, and 2 to 3 tablespoons water (enough to create consistency of honey) until smooth; season with salt. Finely grate garlic on a Microplane; stir into sauce. Adjust seasoning as desired. Sauce can be stored in an airtight container in refrigerator up to 3 days.
• Salad:In a large bowl, combine chickpeas, both beans, parsley, onion, celery, lemon juice, and oil. Season with salt and pepper. Bean salad can be made ahead and stored in an airtight container in refrigerator up to 3 days.
• For each serving, place 3/4 cup cooked rice and 3/4 cup bean salad in a bowl; add some cabbage, avocados, roasted pepper, cucumber, and cress. Season with salt and pepper, drizzle with more oil, and squeeze a lemon wedge over it. Drizzle with tahini sauce; serve.

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:

• 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.