Mix the tahini, lemon juice, garlic and cumin and season with salt and black pepper.
2
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
To assemble
3
Drain the beans and rinse well under cold water.
Colander
💡Rinse canned beans well: the canning liquid is starchy and salty, clouds the dressing and softens the beans.
4
Place the beans in a bowl and pour the tahini sauce over.
Bowl
5
Add the olive oil and parsley and stir gently.
6
Sprinkle the hot paprika on top and serve.
358calories
15 gprotein
24 gcarbs
20 gfat
● protein 18%● carbs 28%● fat 53%
Per serving (99 g), of 4 servings
For the Tahini sauce · To assemble ·
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⚖ About the ingredients
Raw tahini: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Raw tahini →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Cold water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Cold water →
