Red Bean Tahini Spread Recipes

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RED BEAN-TAHINI SPREAD



Red Bean-Tahini Spread image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 3 cups

Number Of Ingredients 8

1/2 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons minced garlic (from 3 to 4 cloves)
2 cans (15.5 ounces) red kidney beans, rinsed and drained
1 teaspoon coriander seeds, toasted and ground
1/2 cup tahini
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 teaspoon coarse salt
Sumac, for serving

Steps:

  • Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
  • Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.

BEAN TAHINI DIP



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.

RED BEAN AND WALNUT SPREAD



Red Bean and Walnut Spread image

At her restaurant, Oleanna, in Cambridge, Mass., Chef Ana Sortun serves this popular dip with homemade string cheese and bread. To prepare it, Ms. Sortun spreads the dip out on plastic wrap, tops with herbs, pomegranate molasses and pomegranate seeds, and rolls the whole thing up. She then serves it in slices. Here we make the dip plain, spread it on Wasa Lite crackers, and use the herbs and pomegranate seeds on top.

Provided by Tara Parker-Pope

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 cup dark red kidney beans, soaked overnight and rinsed well
3 cups water
1/4 white onion, minced
1 bay leaf
3/4 cup walnuts
4 tablespoons (1/2 stick) butter
Salt and pepper to taste
2 teaspoons chopped dill
2 teaspoons chopped mint or basil
2 teaspoons chopped flat-leaf parsley
2 teaspoons pomegranate molasses (you can find this at Whole Foods or similar markets)
Bread, crackers and string cheese for serving
Garnish for older children and adults: toasted walnuts
pomegranate seeds

Steps:

  • Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.
  • Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
  • Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
  • Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.
  • Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.
  • Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams, TransFat 0 grams

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