Blistered green beans with lemon tahini sauce are a perfect grilled side dish at any BBQ. Charred green beans with a garlic, lemon, tahini sauce drizzled over the top for a bright finish.
A big grilling weekend is up ahead of us! Memorial Day weekend! Does it even feel any different than any other day though?
Pools aren’t opening, unless you are lucky to have one in your own backyard. In that case, can we come swim in your pool?
I am thinking this inflatable pool situation we have happening isn’t going to survive a second summer with my two ruffians. Who will pop it? Will it be Jack and Andy or my demon dog, Bodie?
Normally, I sort of throw together a family grill fest or head to my sister-in-law’s for my nephews birthday.
This year I might just be parking my butt home and cooking way too much food.
Nothing wrong with that, right?
I have a taste for some grilled shrimp skewers and some grilled veggie skewers. I would make these blistered green beans but I think the amount of veggies overweighing the amount of meat or seafood would put Mike over the edge.
You’re probably grilling at home for your family just like me this weekend, so I highly recommend you guys make these beans!
They are so simple and take on a lot of flavor from being blistered on the hot grill. Quickly blanch the beans and then toss them in an ice bath. Get your grill nice and hot.
While the grill heats up, blend together some tahini, garlic, lemon juice, cumin, coriander, salt, pepper, and water until it is super creamy.
The beans take less than 5 minutes on the grill to get charred up. Take them off and then drizzle the sauce all over the top.
I also like the dunking method.
The sauce is totally dairy free but has a creamy cheese like quality to it. The punch of lemon really adds a lot to the beans.
Blistered Green Beans with Lemon Tahini Sauce
Grilled, charred fresh green beans served with a lemony, garlic, tahini sauce on top.
Ingredients
- 1 lb fresh geen beans, trimmed
- 1 tbsp extra-virgin olive oil
- 1/4 cup tahini
- 1 garlic clove, peeled and chopped
- 1/4 cup fresh lemon juice
- 1/4 tsp ground cumin
- 1/4 tsp coriander
- 1/8 tsp ground mustard
- pinch of salt
- pinch of pepper
- 2 tbsp water
- sesame seeds for garnish
Instructions
- Bing a large pot of water to a boil. Add the green beans and blanch for 3-5 minutes.
- While the green beans are in the water, add the tahini, garlic, lemon juice, cumin, coriander, ground mustard, salt, pepper, and water to a food processor. Puree until smooth, scraping down the sides as needed.
- Once the beans are darker in color and a little tender, drain them. Add the beans to a strainer. Run under cold water in the sink and add a few ice cubes to the strainer.
- Heat your grill to high on all burners. Let it get to about 450 degrees F.
- Toss the beans in the olive oil on a baking sheet. Transfer to the hot grill. Grill for about 5 minutes total until the beans get dark and charred blisters on them. You can turn them once, but beware they may fall through the grates.
- Transfer the beans back to the baking sheet. Drizzle with sauce all over the beans. Add another little sprinkle of salt and pepper and a pinch of sesame seeds.
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