Tahini Green Beans and Potatoes

Tahini Green Beans and Potatoes

A super simple recipe for green beans and potatoes tossed in a lemon-tahini-cumin dressing. A healthy side dish with seriously delicious Middle Eastern flavors.
Course Side Dish
Category Mediterranean
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 210 kcal
Autor elle


  • 650 g potatoes
  • 350 g green beans, trimmed
  • 1 small bunch flat-leaf parsley, chopped

Tahini-Cumin Dressing:

  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/4 cup lukewarm water (60 ml)
  • 1 teaspoon cumin
  • 1 teaspoon sea salt


  1. In a large pot, cover the unpeeled potatoes with cold, salted water. Bring to a boil, reduce heat to a simmer. Cook potatoes until tender when pierced with a fork, about 15-20 minutes, depending on size. Drain, let steam evaporate, cool slightly, then, using a paring knife, peel while still warm. Slice (or quarter) the peeled potatoes into a large serving bowl.
  2. Meanwhile, blanch the green beans in boiling salted water until crisp-tender, for about 2-3 minutes (or to desired degree of doneness). Drain and cool under cold running water (or plunge into an ice bath). Shake out the excess water.
  3. In a small bowl, whisk together the tahini, lemon juice, water, cumin and salt until well combined.
  4. Transfer the blanched green beans to the bowl with the potatoes. Add the parsley and the dressing, toss to combine.
  5. Serve warm or at room temperature. Enjoy!


I recommend regular tahini over white tahini since I think it has more flavor. And that’s what want here — flavor! :)