Ingredients
🥄 ½ cup dried gigantes beans
🥄 2 bay leaves
🥄 1 lemon (juiced)
🥄 1 tbsp olive oil
🥄 ½ cup tahini
🥄 1 cup grape tomatoes (diced)
🥄 ½ small cucumber (diced)
🥄 ½ small onion (diced)
🥄 ½ cup pitted kalamata olives (diced)
🥄 ½ tsp dried oregano
🥄 ½ tsp dried parsley
🥄 salt and pepper to taste
🥄 1 tbsp walnuts (chopped)
Instructions
👨🍳 Soak gigantes beans overnight. Drain and simmer in water with bay leaves for 1 hour until tender.
👨🍳 Drain beans and sauté in olive oil for 2-3 minutes until lightly golden.
👨🍳 Combine beans with tahini paste, lemon juice, salt, and pepper. Stir until smooth.
👨🍳 Add diced vegetables and herbs, mixing gently to combine.
👨🍳 Taste and adjust seasoning. Optional: fold in chopped walnuts.
👨🍳 Serve with pita bread, chips, or fresh vegetables.
Notes
Store in the refrigerator for up to 3 days. Add cooking liquid if the dip thickens.
- Prep Time: 20
- Cook Time: 70
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15