Sunchoke and cannellini beans with never-ending tahini sauce from Linger - Salads, Sweets, and Stories to Savor (page 253) by Hetty Lui McKinnon

  • ground cumin
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  • jalapeño chiles
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  • Serves : 4

  • EYB Comments

    Can substitute potatoes, carrots, turnips, celery root, or sweet potatoes for sunchokes and chickpeas, butter beans, black beans, or lentils for cannellini beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute potatoes, carrots, turnips, celery root, or sweet potatoes for sunchokes and chickpeas, butter beans, black beans, or lentils for cannellini beans.

  • Hellyloves2cook on March 02, 2026

    Not being able to access jerusalem artichokes in summer in NZ, I substituted them with kumara. I love salady dishes with herby sauces. This one did not disappoint. My husband cooked some white fish to serve this with. It is a recipe that is easily tweaked - use whatever beans /veggies you have to hand.

  • dakota_dqnii0 on January 23, 2026

    Loved the texture of the sunchokes. Will definitely make again! Needs lots of salt on the beans.

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