White Bean Tahini Puree With Toasted Pitas Food

LIMA BEAN-TAHINI DIP

Steps:

• Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
• Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
• Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

FROM THE PANTRY: TUNA, WHITE BEAN AND OLIVE FLATBREAD PITAS

Steps:

• Pulse the beans, 4 of the sun-dried tomatoes, 2 tablespoons of the oil, 2 tablespoons water, vinegar, granulated garlic and 1/2 teaspoon salt in a food processor until blended and semi-smooth.
• Thinly slice the 2 remaining sun-dried tomatoes. Gently toss them with the tuna, olives, roasted red peppers, the 2 remaining tablespoons oil, red pepper flakes and a few grinds of black pepper in a medium bowl, breaking up the tuna slightly.
• Heat a griddle or large skillet over medium-high heat. Brush one side of the pitas with oil, lay the oiled side on the griddle and cook until lightly charred in spots, about 1 minute. Transfer, charred-side up, to serving plates.
• Spread some of the bean mixture on each pita, and top with some of the tuna-olive salad. Drizzle each with oil, and sprinkle with black pepper.

FOUR-BEAN RELISH

Steps:

• Whisk the red wine vinegar, balsamic vinegar, olive oil, 1/2 teaspoon sea salt, and pepper to taste in a large bowl.
• Add the scallions, red onion, Peppadew peppers, honey, white beans, chickpeas, pinto beans and black beans and toss to coat. Let sit in the refrigerator at least 2 hours to allow the flavors to blend. Mix thoroughly before serving.
• Photograph by Kat Teutsch