(Green Beans with Tahini and Lemon are an old recipe that has been archived on the site, but I am leaving the printer-friendly recipe here so anyone who has enjoyed the recipe can still find it.)


  • 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


  1. Bring a medium sized pot of water to a boil.
  2. 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.)
  3. 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.
  4. 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.
  5. Taste to see if you’d like more garlic; then season to taste with salt and fresh ground black pepper.
  6. Wash and coarsely chop the parsley if using.
  7. To serve, arrange the beans on a serving dish, drizzle sauce over and garnish with the parsley.  Serve hot.

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