Recipes / pulses recipes /

Smashed Garlic Tahini White Bean Salad on Toast

Smashed Garlic Tahini White Bean Salad on Toast

Appetizers

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Vegan

Nutrition

300 calories or less

Cook Time

55 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

1 garlic whole head, top sliced off crosswise
1 tsp olive oil
1/4 cup tahini
1/3 cup water
1 lemon juiced (2-3 tbsp)
1 tsp mustard Dijon
3/4 tsp salt
1/4 tsp pepper black; freshly ground
3 cups white kidney (cannellini) beans cooked; or great northern or navy beans (or 2 cans white beans, drained and rinsed)
1 large stalks celery or 2 small; finely chopped
2 tbsps shallot minced (substitute green onion)
1/4 cup dill fresh; loosely chopped (substitute 2 tbsps dried dill, or you can try another herb of choice)

Optional Toppings:

toppings Optional – sliced radishes or avocado, marinated artichoke hearts, arugula or other greens, sprouts, etc.

Instructions

Preheat the oven to 375F. Rub the teaspoon of olive oil over the exposed garlic cloves. Wrap the whole head of garlic in foil and place on a baking sheet. Roast for 35-40 minutes, or until the head of garlic is very soft and the cloves are lightly golden.
Place the tahini, water, lemon, mustard, salt, and pepper in a blender or food processor. Squeeze all of the cloves of garlic from the roasted head into the blender. Blend the ingredients on high till creamy and smooth.
Place the beans, celery, shallot, and dill in a mixing bowl. Add about three quarters of the dressing (you may want to hold off on using all of it until you mix up the salad and see whether you’d like to use more). Use a potato masher or fork to mash the dressing up with the beans and to smash about half of the white beans (you want half of them to stay whole). Taste the salad, add more dressing as needed, and season to taste with salt and freshly ground pepper.
Spread the salad on toast and top with toppings of choice. Serve.
Leftover salad will keep in an airtight container in the fridge for up to 4 days.