This recipe comes from the thirteenth century Kanz al-Fawa id fi tanwi’ al-mawa id (“The Treasure of Useful Advice for the Composition of a Varied Table”) which was written in Egypt. It can be found in Lilia Zaouali’s Medieval Cuisine of the Islamic World (p 66).
Clean the beans and cook them in water. Let cool and then drain. Mix tahina with oil of good quality, vinegar, atarif tib, mint, coriander [seed] and and some roasted crushed hazelnuts.
Chop parsley, mint and rue root