White Beans with Tahini & Lemon
Ingredients
- 2 × 400 g tins white beans cannellini or haricot, drained and rinsed
- 2 –3 cloves garlic peeled
- 2 tbsp olive oil plus extra to drizzle
- 2 –3 tbsp tahini
- Juice of 1 lemon to taste
- Zest of ½ lemon optional, for brightness
- ½ tsp ground cumin optional
- Salt & black pepper
- Fresh parsley to garnish
Instructions
- In a pan, gently cook the garlic in the olive oil until softened but not browned.
- Add the beans and a splash of water. Warm through for 5–7 minutes.
- With a fork or potato masher, lightly mash the beans – leave some texture.
- Stir in the tahini, lemon juice, and cumin if using. Add a little warm water to loosen if needed.
- Season generously with salt and pepper.
- Serve warm or at room temperature, drizzled with olive oil and sprinkled with parsley.
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