Tahini Beans on Toast

Victoria Harley

Upgrade your boring breakfasts with this tahini beans on toast recipe.

It’s also perfect as a light lunch, or to accompany a beer or a glass of white wine on a sunny summer evening.

Prep time: 15 minutes

Cooking time: 15 minutes

Serves 2

There's more where this came from!

900g broad beans in their pods, shelled, boiled for 5 minutes and skinned

1 tbsp olive oil

1 clove garlic, finely chopped

1 tbsp lemon juice

2 tbsp chopped fresh mint

1 tbsp light tahini

2 slices sourdough rye bread, toasted

Tofu “cream cheese” or your preferred alternative

Upgrade your boring breakfasts with this tahini beans on toast recipe.

It’s also perfect as a light lunch, or to accompany a beer or a glass of white wine on a sunny summer evening.

Prep time: 15 minutes

Cooking time: 15 minutes

Serves 2

Once you have boiled the beans and taken the thick outer skins off you should have around 5-6 tablespoons of beautiful vivid beans.
Pour the olive oil into a small frying pan and place on a medium heat until the garlic begins to sizzle but not colour.
Add the beans to the pan and stir to incorporate the garlic. Keep stirring for a couple of minutes, the beans only need warming through rather than frying.
While the beans are heating through, toast the rye bread and spread with a layer of cream cheese.
Add the lemon juice and mint to the pan and remove from the heat.
Stir in the tahini and carefully spoon the beans onto the toast.
Enjoy!

Looking for more beans on toast ideas? You’ll love this garlicky butterbean toast topper.