- 1/4 cup extra virgin olive oil
- 1 heaping tablespoon minced garlic (1-2 cloves)
- 1 can red kidney beans, drained and rinsed
- 1/2 teaspoon coriander seeds, toasted and ground (I didn’t have any, so I just threw some cilantro in there)
- 1/4 cup tahini
- juice from 1-2 lemons (do it to taste)
- 1/2 teaspoon coarse salt
- Heat half of the olive oil in a large skillet over medium heat, until shimmering.
- Add garlic and cook until fragrant (about 30 seconds).
- Add beans and stir until warmed through (about 2-3 minutes).
- Transfer mixture to a food processor and add remaining ingredients (coriander seeds/cilantro, tahini, lemon juice, salt, remaining oil).
- Pulse until mixture is creamy but not completely smooth (you want a few chunks still).
- Refrigerate for up to 3 days.
- Serve at room temperature drizzled with olive oil and sprinkled with sumac.