Zesty. Fresh. Nutty. Vibrant. These Sesame Sumac Green Beans are a fun and super yummy new way to make one of your favorite vegetables!
These Sesame Sumac Green Beans are out of this world flavorful! I wrote the recipe for 4 servings, but I may or may not have eaten the entire batch at once, they’re THAT good. They’re super zesty and bright from the lemon and sumac, which is a tangy spice popular in Middle Eastern cooking. But then the buttery, nutty sesame seeds and smooth extra-virgin olive oil make all the flavors come together in a dreamy way.
Another reason I love this recipe? It’s so easy to throw together! 15 minutes, that’s it!
You can serve these Sesame Sumac Green Beans warm or at room temperature. If serving at room temperature, toss them with the vinaigrette and toasted sesame seeds after blanching. If serving warm, heat the green beans (just a little bit) after blanching, and only then then toss with the vinaigrette and sesame seeds. Don’t toss before heating, they won’t taste as zesty or vibrant.
- Garlic – I prefer to grate the garlic for this recipe on a microplane instead of mincing it. It’s faster. Plus, you won’t have chunks of raw garlic in your vinaigrette.
- Sesame Oil – If you don’t normally love sesame oil, use half of the amount suggested.
- Sesame Seeds – I like to toast them myself instead of buying them pre-toasted. The oils and flavors come out fresh and it’s so much better!
Sesame Sumac Green Beans
- 1 Large Pot
- 1 Medium Bowl
- 1 Small Pan
- 1 Large Bowl
- Paper Towels
- Kosher salt
- 12 oz. green beans trimmed
- 1 clove garlic grated
- ½ teaspoon sumac
- ½ lemon juiced
- 2 teaspoons sesame oil
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 tablespoons sesame seeds
- Bring a large pot of salted water to a boil.
- Meanwhile, make the vinaigrette. In a medium bowl, whisk together the grated garlic, sumac, and lemon juice. Slowly, while whisking, add in the sesame oil and olive oil until emulsified. Season with Kosher salt and freshly ground black pepper.
- Heat a small pan over medium heat. Add sesame seeds and toast, stirring occasionally, until toasted, 2-3 minutes. Set aside until ready to use.
- When ready to cook the green beans, prepare an ice bath with a large bowl of cold water and ice. Add green beans to the pot of boiling water and cook just until tender, about 3-4 minutes (cook on the longer side if serving room temperature). Drain and immediately transfer beans to ice bath. Let sit for a couple minutes to cool properly, then drain and dry with a paper towel. At this point they can be kept in an airtight container in the refrigerator until ready to dress and serve.
- If eating immediately at room temperature, toss the green beans with the sumac vinaigrette and toasted sesame seeds. Taste and season with Kosher salt and freshly ground black pepper.
- However if serving warm, transfer undressed green beans back to pot with a tablespoon of water. Heat over medium heat just until warmed through (not for too long that they overcook). Once warmed, toss with sumac vinaigrette and toasted sesame seeds. Season with Kosher salt and freshly ground black pepper, to taste.
- Alternatively, heat in the oven. Transfer to a baking dish with a tablespoon of water and bake just until warmed through in the oven (not for too long that they overcook). Once warmed, toss with sumac vinaigrette and toasted sesame seeds. Season with Kosher salt and freshly ground black pepper, to taste.