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Whip the tahini Spoon the tahini into a small bowl with the cold water, lemon juice, grated garlic and a pinch of salt. Whisk hard with a fork. It will seize and look broken, then loosen into a thick, glossy cream. Add another splash of water if needed. Set aside.
Crisp the beans Heat the oven to 200°C fan. Toss the beans with the Bosh! Umami Seasoning, olive oil, garlic, lemon zest and juice. Pour onto the baking tray and roast for 20-25 minutes until golden and crisp, stirring halfway.
Char the sourdough While the beans cook, brush the sourdough with the extra olive oil and char in a hot dry pan or under the grill for 1 to 2 minutes a side until properly toasted with dark edges.
Build and serve Spread a thick swoosh of whipped tahini over each slice of sourdough. Pile the butter beans on top. Scatter with parsley, extra chilli flakes, a squeeze more lemon and a pinch of flaky salt. Eat straight away while everything is hot and the toast is crisp.