Green Beans with Tahini-Lemon Sauce
Green Beans with Tahini-Lemon Sauce are a great low-carb side dish; you can make the sauce with creamy peanut butter if you don’t have tahini. And this post has ten more great ideas for cooking fresh green beans, enjoy!
This recipe for Green Beans with Tahini-Lemon Sauce is a fun think-outside-the-box way to cook green beans for anyone who is growing them in the garden. It’s also quick enough to be super-easy for Thanksgiving green beans if you can get the family to try something new! And this was definitely something that Jake and I gobbled up when we tested the recipe. And if Tahini is not going to work at your house, this would still be tasty with natural peanut butter substituted for the Tahini. If you don’t feel adventurous enough to have this for Thanksgiving I hope you’ll try it another time, because these beans are really good!
What ingredients do you need for this recipe?
- fresh green beans (preferably thin French style green beans.)
- flat-leaf Italian parsley (Parsley is optional, but it did enhance the flavors.)
- Tahini Sauce (affiliate link)
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- minced fresh garlic or Minced Garlic (affiliate link) from a jar
- extra-virgin olive oil (Use the best tasting olive oil you have for this.)
- salt and fresh ground black pepper to taste
What is Tahini?
Some people might not be familiar with Tahini, which is a middle eastern sauce made from ground sesame seeds. It’s an essential ingredient in hummus, and adds wonderful sesame flavor to many dishes. I think Tahini goes especially well with vegetables, and if you enter “tahini” into the search bar on the blog you’ll find other recipes where I’ve used it. You can find Tahini Sauce (affiliate link) it at ethnic markets, health food stores, and large grocery stores or buy it online. And if you don’t want to buy any, creamy peanut butter will work for most recipes using Tahini.
How to make this recipe:
- Trim both ends of the green beans. (I do this by gathering a bunch in my hand and standing them up on the cutting board so the ends are even and trimming, then do the same thing on the other side.)
- Cook the beans for 3-4 minutes in boiling salted water.
- Drain immediately and rinse with cold water so they don’t keep cooking.
- While the beans cook, whisk together the Tahini Sauce (affiliate link), lemon juice, minced garlic, and olive oil to make the sauce and season with salt and fresh ground black pepper to taste.
- Coarsely chop the parsley.
- When the beans have drained, lay them out on a plate, drizzle sauce over, and garnish with chopped parsley.
- Serve Barely-Cooked Green Beans with Tahini-Lemon Sauce right away and enjoy!
Ten More Low-Carb Green Beans Recipes:
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan from Kalyn’s Kitchen
Lemon Green Beans with Feta and Fried Pecans from The Food Charlatan
Lemony Green Beans from Kalyn’s Kitchen
Green Bean Gratin from Barefeet in the Kitchen
Green Beans with Lemon, Parmesan, and Pine Nuts from Kalyn’s Kitchen
Green Beans with Lemon and Feta from Rachel Cooks
Garlic Roasted Green Beans with Shallots and Almonds from Kalyn’s Kitchen
Green Beans with Bacon from It’s Yummi!
Roasted Green Beans and Red Bell Pepper from Kalyn’s Kitchen
Fresh Green Beans with Bacon, Mushrooms, and Herbs from Cookin’ Canuck
- 1 lb. fresh green beans, ends trimmed (preferably thin French style green beans.)
- 1 tsp. salt (for green bean cooking water)
- 2 T chopped flat-leaf Italian parsley (Parsley is optional, but it did enhance the flavors.)
- 2 T Tahini
- 2 T fresh-squeezed or fresh-frozen lemon juice
- 1/2 tsp. finely minced fresh garlic (or more)
- 1/4 cup extra-virgin olive oil (Use the best tasting olive oil you have for this.)
- salt and fresh ground black pepper to taste
- Bring a medium sized pot of water to a boil.
- Trim both ends of green beans, but keep them whole. (I trim by grabbing a handful of beans in the center and then standing them up on the cutting board, letting them fall so the ends are even. Then trim and repeat on the other side.)
- When the water is boiling, stir in the salt and add the green beans. Cook for 3-4 minutes, or until they are barely tender-crisp. Drain beans and rinse with cold water; then let them drain well.
- While the beans are cooking whisk together the Tahini Sauce (affiliate link), lemon juice, minced garlic, and olive oil to make the sauce. (I used my fresh-frozen lemon juice.
- Taste to see if you'd like more garlic; then season to taste with salt and fresh ground black pepper.
- Wash and coarsely chop the parsley if using.
- To serve, arrange the beans on a serving dish, drizzle sauce over and garnish with the parsley. Serve hot.
Recipe adapted very slightly from Fine Cooking.
Amount Per Serving: Calories: 203Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 740mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be great for low-carb eating plans, including Keto (depending on how strict you’re being on carbs). Tahini and olive oil would both be considered “good fats” for the original South Beach Diet, so Green Beans with Tahini-Lemon Sauce would be a great side dish that would be approved for all phases of that diet.
Find More Recipes Like This One:
Check out Vegetable Recipes for more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2012. It was last updated in 2021.