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Oven Roasted Green Beans with Spicy Tahini

Oven roasted green beans and mushrooms in a spicy tahini paste
Course Side Dish
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 People
Author Rini Desarin


For roasting the green beans and mushrooms

  • 10 oz Green Beans
  • ½ cup Brown Button Mushrooms Sliced
  • 3 Tbsp Extra Virgin Olive Oil
  • tsp Salt Optional

For the spicy tahini paste

  • ¼ cup Tahini
  • 1 tsp Cumin
  • 1 Tbsp Crushed Red Pepper
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Dried Oregano
  • ¼ tsp Dried Dill
  • ½ tsp Salt
  • 1 tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ cup Water See Notes
  • 2 tsp Extra Virgin Olive Oil Optional
  • 1.5 tsp Lemon Juice

For Garnish

  • 1 Tbsp Lime zest
  • ¼ tsp Crushed Red Pepper


  • Preheat oven to 400°
  • In a mixing bowl, add the green beans, mushrooms, salt and oil
  • Mix well and spread the vegetables evenly on a baking tray
  • Place the tray in the oven and cook for 15 minutes
  • Remove from the oven and flip the green beans and green beans
  • Place tray back in the oven
  • Roast for another 10 minutes or until they are shriveled and brown
  • While the green beans are roasting in the oven, prepare the paste
  • Mix all the tahini ingredients in the same bowl that you used to mix the green beans
  • When the green beans are roasted, remove from the oven and transfer to tahini bowl immediately
  • Mix well, garnish and serve


The amount of water used in this recipe depends on the thickness of the tahini.  I have tried some store-bought tahini that is very thick and I have to use more water in it.  Bottom line is that add as much water as you think necessary.  I like a more pasty version, so, I use less water.  If you prefer a more creamy version of tahini, add more water and oil.