Ingredients
- 250 g beets
- 1 tin of lima beans (240 g)
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 2 tbsp tahini
- ½ tsp ground cumin
- ½ tsp ground coriander
- salt & pepper
- For the homemade tahini (or 25g of jarred tahini)
- 100 g white sesame seeds
- 2 tbsp grapeseed oil
- 2 tbsp water
- olive oil
Instructions
- Lightly brown 100 g of white sesame seeds in a pan. Pour into the bowl and blend for 16 seconds at speed 9.
- Add the grapeseed oil and water and blend for 8 sec/speed 4. Scrape down the sides with a spatula.
- If necessary, extend the mixing time by 3-5 sec/speed 4. Pour the paste into a jar, cover the surface with olive oil and close tightly. The tahini will keep for 1 month in the refrigerator.
- Preheat oven to 200°C.
- Peel the beetroot and chop roughly. Put it in an ovenproof pan. Drizzle with a tablespoon of olive oil and season with salt and pepper. Bake for 45 minutes.
- Allow the beetroot to cool.
- Drain the butter beans.
- Then put the lima beans, beetroot, olive oil, tahini, lemon juice and spices in the bowl and blend for 15 sec/speed 8. Blend to a creamy consistency. Season with salt and pepper.
Recipe & Picture: Liz Sinner
