Mediterranean Green Beans with Creamy Sun-Dried Tomato Tahini Dressing
Blanched green beans get topped with a creamy sun-dried tomato tahini dressing, then finished with red onion, Kalamata olives, and a good crack of black pepper.
Equipment
- Large Pot
- Ice bath / bowl of ice water
- Blender or food processor
Ingredients
- 1 lb green beans 454g, trimmed
- 1/4 cup red onion 35g, finely diced
- 3 tbsp Kalamata olives 30g, sliced into rings
- Flaky salt to taste
- Cracked black pepper to taste
For the Sun-Dried Tomato Tahini Dressing:
- 1/3 cup sun-dried tomatoes oil-packed (about 45g), drained
- 1/4 cup tahini 60g
- 2 tbsp lemon juice 30ml
- 1 clove garlic
- 4 tbsp water 30–60ml, to thin
- 1 tbsp olive oil 15ml
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Add green beans and blanch for 2–3 minutes, until bright green and just tender.
- Drain and immediately transfer green beans to an ice bath to stop the cooking. Drain again and pat dry.
- In a blender or food processor, combine sun-dried tomatoes, tahini, lemon juice, garlic, olive oil, and 2 tbsp water. Blend until smooth, adding more water as needed to reach a thick but spoonable consistency. Season with salt to taste.
- Arrange green beans on a serving plate.
- Dollop the dressing over the beans in spoonfuls — no need to fully coat, unless you really want to.
- Scatter red onion and olives over the top. Finish with flaky salt and a generous crack of black pepper.
Notes
Buy sun-dried tomatoes packed in oil for the creamiest blend; if using dry-packed (like me!), rehydrate in warm water first.
Dressing can be made ahead and stored in the fridge for up to 5 days.
Best served room temp or slightly warm — the dressing firms up and loses its silkiness cold. Leftovers keep in an airtight container in the fridge for up to 3 days.