Middle Eastern white bean salad | Filling tahini bowl

Pour the canned white beans into a colander, rinse thoroughly with cold water, and leave to drain.

Halve the cherry tomatoes, dice the cucumber, and slice the red onion finely into thin half-moons. Coarsely chop the fresh parsley and mint.

In a small bowl, whisk together the tahini, freshly squeezed lemon juice, minced garlic, extra virgin olive oil, ground cumin, salt, and pepper. Add 2-3 tablespoons of cold water and stir into a silky, creamy dressing.