Instructions: Combine kidney beans, tahini, lemon juice, salt and pepper in food processor. With machine running, add oil and process until smooth, 30 seconds. Stir in green onions. Serve immediately or cover and refrigerate up to 24 hours. Sprinkle with sesame seeds.

Makes 2 cups.

Tahini (sesame paste) lends this creamy lemon-bean dip a Middle Eastern taste.

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