Step 1

Soak the dried navy beans overnight in 1 quart of cold water combined with ¾ tbsp salt. I usually do this on my counter in a glass bowl covered with a clean kitchen towel.

Step 2

In the morning, drain and rinse the soaked navy beans and add them to a slow-cooker or medium-sized saucepan. Add enough water to the slow cooker (or sauce pan) to cover the beans by ~2 inches. Bring to a low simmer and allow the beans to cook until soft. About 1 ½ - 2 hours. Check the pot periodically and add additional water if needed.

Step 3

Drain the cooked beans and combine the beans, tahini, olive oil, lemon juice, garlic and salt in a high-speed blender. Blend until creamy. If additional moisture is needed to get the desired consistency, add water ¼ cup at a time. I usually add ~1/2 cup of water.

Step 4

Serve topped with a drizzle of extra virgin olive oil, cilantro, paprika, za’atar and toasted pine nuts.