Video Description

Vegan Vardabit on Toasted Bread 7–8 slices stale bread (from about ½ loaf) 2 tablespoons olive oil or butter if you are vegetarian a pinch garlic powder a pinch red pepper flakes For the sauce ½ cup tahini ¼ cup aquafaba (bean brine) ½ cup hot water juice of ½ lemon 1 tablespoon white wine vinegar ½ teaspoon cumin 2 cloves garlic, mashed ½ teaspoon salt 440 g canned cooked white beans, drained (2 packs total) To finish 2 tablespoons olive oil ½ teaspoon red pepper flakes ½ teaspoon dried mint Parsley leaves • Toast bread slices in a wide pan with olive oil, garlic powder, and red pepper flakes so they get warm, crispy and flavourful. • Mix aquafaba with hot water. Loosen tahini by whisking in the hot liquid gradually until smooth. • Stir in lemon juice, vinegar, cumin, garlic, and salt. Add drained beans and mix well. • Spoon the bean-tahini mixture over the toasted bread. • Heat olive oil briefly, add red pepper flakes and mint, and turn off before the spices burn. Drizzle over the top and finish with parsley.