Makes: 8 servings

More than 45 minutes

Very easy

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  • 160g (5,6 oz) of flageolet
  • 1 tsp tahini (sesame cream)
  • 2 cases of lemon juice
  • olive oil (quantity depending on the desired texture)
  • 1 tsp of cumin
  • 1 tsp of garlic powder, salt


1. Soak the beans in a large volume of cold water with a few bicarbonate for 12 hours before cooking.

2. Rinse the flageolets and cook for 90 minutes in a boiling water.
Drain and put them in a blender.

3. Add the tahini, lemon juice, garlic, cumin and salt and continue to mix by incorporating olive oil little by little until you obtain a homogeneous and creamy texture.

Serve well chilled.

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