Red Bean-Tahini Spread

Photo: Lennart Weibull
Prep Time:
15 mins
Total Time:
45 mins
3 cups


  • ½ 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

  • ½ cup tahini

  • cup fresh lemon juice (from 2 to 3 lemons)

  • 1 teaspoon coarse salt

  • Sumac, for serving


  1. 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.

  2. 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.

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