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Green Beans with Tahini

Scott Phillips

Servings: 4

Tahini is a brilliant pantry ingredient to keep on hand for a creamy yet no-cook sauce. Here it brings a touch of Mediterranean flavor to simple steamed green beans. Serve with grilled lamb or shrimp.


  • 1-1/2 lb. green beans, ends trimmed
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. tahini
  • 1 Tbs. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • 2 Tbs. coarsely chopped fresh mint leaves
  • Pinch of Aleppo pepper or crushed red pepper flakes

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 14
  • Fiber (g): 5
  • Protein (g): 4


  • In a pot fit with a steamer insert, bring an inch of water to a boil over high heat. Put the green beans in the steamer, sprinkle with kosher salt, cover tightly, and steam until just tender, about 3 to 5 minutes.
  • Meanwhile, in a large bowl, whisk together the oil, tahini, lemon juice and zest, 1 tsp. salt, and 2 Tbs. water until combined. Add the green beans and toss well to coat. Toss with the mint and Aleppo pepper. Season to taste with salt.


Rate or Review


  • lma | 08/09/2017

    This was delicious. It didn't hurt that I used garden fresh haricot verts with the tahini dressing. Simple and amazing. I will make this again.

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