Best Bean Tahini Dip Recipes

Lima Bean-Tahini Dip image

Provided by Food Network Kitchen

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups frozen baby lima beans
4 cups baby spinach
1/2 cup tahini
1/2 cup fresh cilantro
1/4 cup fresh dill, plus chopped dill for topping
1/4 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon grated lemon zest, plus 1/4 cup fresh lemon juice
1 clove garlic, grated
Kosher salt and freshly ground pepper
Crumbled feta cheese, for topping
Crudités, for serving

Steps:

Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.

Bean Tahini Dip image

Provided by Marian Burros

Categories side dish

Time 10m

Yield 2 cups

Number Of Ingredients 8

1 large clove garlic
1 small onion, quartered
2 cups cooked beans with 2 cooked carrots (see recipe)
2 tablespoons tahini
3 tablespoons lemon juice
1/8 teaspoon red-pepper flakes
Salt to taste
Toasted pita triangles

Steps:

Turn food processor on and put garlic through feed tube; process to mince. Add onion through feed tube and mince.
Open processor and add beans with carrots, tahini, lemon juice and red pepper. Process to a paste. Season to taste with salt.
Serve with toasted triangles of pita.