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Red Bean-Tahini Spread

                              Credit: 
                              Lennart Weibull

Recipe Summary

prep: 15 mins

total: 45 mins

Yield: Makes 3 cups

Ingredients

Ingredient Checklist

1/2 cup extra-virgin olive oil, plus more for drizzling

3 tablespoons minced garlic (from 3 to 4 cloves)

2 cans (15.5 ounces) red kidney beans, rinsed and drained

1 teaspoon coriander seeds, toasted and ground

1/2 cup tahini

1/3 cup fresh lemon juice (from 2 to 3 lemons)

1 teaspoon coarse salt

Sumac, for serving

Gallery

Red Bean-Tahini Spread

                              Credit: 
                              Lennart Weibull

Recipe Summary

prep: 15 mins

total: 45 mins

Yield: Makes 3 cups

Red Bean-Tahini Spread

                              Credit: 
                              Lennart Weibull

Red Bean-Tahini Spread

                              Credit: 
                              Lennart Weibull

Red Bean-Tahini Spread

Recipe Summary

prep: 15 mins

total: 45 mins

Yield: Makes 3 cups

Recipe Summary

prep: 15 mins

total: 45 mins

Yield: Makes 3 cups

prep: 15 mins

total: 45 mins

prep:

15 mins

total:

45 mins

Yield: Makes 3 cups

Makes 3 cups

Ingredients

Ingredients

  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons minced garlic (from 3 to 4 cloves)
  • 2 cans (15.5 ounces) red kidney beans, rinsed and drained
  • 1 teaspoon coriander seeds, toasted and ground
  • 1/2 cup tahini
  • 1/3 cup fresh lemon juice (from 2 to 3 lemons)
  • 1 teaspoon coarse salt
  • Sumac, for serving

Directions

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.

Reviews

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Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Red Bean-Tahini Spread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Red Bean-Tahini Spread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest