A wine bar meal in Ireland with Erin and Tim, our niece and her fiancee, inspired this recipe. It was our first meal together in Galway – a very fun evening. When they make a movie about the trip, I expect the working title to be Four Foodies on a Roll. We all like to try new things, and it was one of those trips where I’m making notes about things to try at home and interesting presentation ideas.
We don’t have a big selection of beans in Poland, so this was made with fasolka, a small white bean.
1 1/2 cups cooked white beans or 15 ounce can drained
2 – 4 tablespoons liquid from beans
2 tablespoons champagne vinegar
2 – 3 cloves garlic
1 teaspoon salt
2 tablespoon olive oil
1 tablespoon tahini
leaves from one sprig of thyme, or a pinch of dried thyme
- Blend all ingredients in a food processor, using just enough liquid from the beans to get a nice spreadable texture
- Serve with bread and/or raw vegetables
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.