One of the delicious produce we received in our CSA basket last week were shucking beans. I have no idea what type of beans they were but they were absolutly gorgeous. Check out the color on them:
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
lemon juice
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.
4 comments:
Looks delicious! I can't seem to find Tahini in Toronto..
AG
Yea at first I thought this was some sort of tahini or hummus too, but no it's bean dip! Looks gorgeous with those finishing touches.
This looks SO good - amazing that such a simple recipe produces such tasty results! I have to try a bean dip when Shawn gets home - he swears by the premade kosher hummus & seems to not like homemade as much (after tasting many made by good cooks!) so maybe I can change his mind....the color of this looks almost purple-y like the beans, could it be?
The beans lost a lot of their color when they were boiled but they still retained a bit of purple -- that's why the dip was a pretty lavender color.
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