Ingredients
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5 cups French green beans, trimmed and snapped in pieces
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1 can cannellini beans, rinsed
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Juice of 1 lemon
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5 TBLS Tahini
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3 cloves garlic (pan seared until fragrant but not burnt)
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1/3 cup of slivered raw almonds
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Pinches of cayenne pepper, salt and freshly ground black pepper, to taste
Sharon's Hint: Add olive oil to thin out to desired texture.
Directions
Step 1.
Place a medium stock pot filled ½ way with water on high heat and cook until boiling. Add French beans and cook beans until barely tender (about 3 4 minutes). Do not overcook. Place in cold water to stop cooking and to keep green color.
Step 2.
Place French green beans, cannellini beans, tahini, almonds, garlic, and lemon juice in a food processor and pulse until desired texture. If mixture is too thin add a few more almonds and if thick add a dash of olive oil. Taste and add salt and pepper and the optional cayenne pepper, re-pulse a few times and taste again. Adjust if necessary.
