I made this recipe quite by accident. While boiling beans for a purée, I thought I would try to make some room in my over-crowded fridge. I came across a jar of tahini paste with only a tablespoon or so of paste left. Feeling a little guilty at throwing it away, I thought I’d add it to the bean purée and make it like hummus.
Cook the beans with the garlic in boiling water until tender. Drain well, then puree with the oil, lemon juice, and cumin. Gradually add enough tahini to flavor, but not overpower, the beans.
Reheat the puree and put it into a serving dish. Sprinkle the top with chopped fresh cilantro.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.