I thought it would be a pain to shuck all of these tiny beans but it actually made for a relaxing afternoon sitting out on the patio with Billie Holiday playing in the background.
Originally, I wanted to make a simple bean salad but M really wanted a bean dip. He won since he offered to make it. His bean dip has always been deliciously smooth with a pungent spicy, lemon kick. I was happy when he offered to make it and jumped at the offer.
This dip went wonderfully with the crisp, bright orange carrots that we got from the CSA last week. It was perfect!
Mony's Bean Dip
2 cups fresh beans (or canned beans)
1 garlic clove, crushed
2T sesame seed paste (tahini)
2T olive oil
1t ground cumin
1/2t chili flakes
salt and pepper
If using fresh beans, boil in salted water for approx. 25 minutes or until tender.
In a food processor, combine all ingredients and whirl till smooth. You may need to add a bit of liquid if it is too thick. Adjust seasonings to taste.
Garnish with a swirl of olive oil and a sprinkle of paprika.