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Author Notes: There’s nothing wrong with the classic green bean casserole — there’s just something SO right about this lightened-up, incredibly flavorful alternative. Hummus transforms the teriyaki-inspired sauce, creating a creamy texture that sticks to each and every green bean. Plus, the blanching process here helps the green beans to stay crispy and bright. You’ll want to make these a year-round go-to. —CAVA
- 1 large package fresh green beans, rinsed
- 1/4 cup soy sauce
- 1/4 cup Cava Traditional Hummus
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons minced ginger
- 2 large cloves garlic, minced
- 3 tablespoons sesame oil
- freshly ground black pepper
- toasted sesame seeds, for serving
- red pepper flakes, for serving
- Bring a large pot of water to a boil. Carefully add green beans and blanch for 2 to 3 minutes. Drain green beans and submerge in an ice bath. Combine soy sauce, hummus, rice vinegar, 1 tablespoon sesame oil, honey, ginger, and garlic in a small saucepan. Sauté briefly to soften garlic and thicken sauce slightly.
- Drain green beans from ice bath. Bring a large cast-iron skillet to medium-high heat. Once skillet is hot, add 2 tablespoons sesame oil. Add beans to the skillet and allow them to char and blister. Toss occasionally until blistered throughout. Toss green beans in hummus sauce. Sprinkle with sea salt, freshly ground black pepper, toasted sesame seeds, and red pepper flakes. Serve immediately. Enjoy!