I wanted to round my roasted lamb in coffee sauce meal off with a green vegetable and I was thinking about green beans. I had been wanting to try a tahini and yogurt dressing that I had come across a while ago and I thought that it would go well on the green beans. The tahini dressing reminded me of hummus with the chickpeas replaced by yogurt which sounded good. The dressing was pretty easy to make and you can make it anywhere from as thick as a dip to as thin as a salad dressing by adding olive oil or water. I went for a thicker version so that it would stick to the steamed green beans. The tahini and yogurt dressing turned out nicely. It was quite tart, which was expected with the plain yogurt and the lemon juice, but it was a nice tart that I quite enjoyed. The creamy tartness provided a nice contrast to the slightly sweet and juicy green beans and also went well with the other flavours in the meal. I am thinking that this dressing would also work well in/on a whole grain salad.
Green Beans in Tahini and Yogurt Dressing
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/4 cup cup Greek yogurt (or regular plain yogurt)
- 1 clove garlic (grated)
- salt and pepper to taste
- * olive oil or water
- 1 pound steamed green beans
- Mix everything, and olive oil or water to get the consistency to the desired level.