A great alternative to hummus!
This roasted garlic and sesame dip is such a simple and tasty way to benefit from the health properties of fibre-rich beans. It contains a large amount of garlic (but is roasted, so doesn’t have the overwhelming taste of raw garlic) and beneficial sesame seeds, high in vitamin E and calcium.
Eating some garlic every day helps us to benefit from its anti-bacterial, anti-viral and anti-fungal properties as well as its potential cancer and cardiovascular reducing effects. Garlic also supports detoxification so is an important part of any cleanse.
The sesame seeds contain the important lignans sesamin and sesamolin, as well as having the highest phytosterol content of any seed; these properties combined with the beans, garlic and olive oil help to make this dip a fantastic one for cardiovascular health. I used black sesame seeds here to add colour and for their slightly higher phytonutrient content – but white would do just fine.
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- 1 bulb garlic
- 1 tin butter beans drained
- 2 tbsp sesame seeds black or white
- 1 tbsp tahini
- 1 lemon juiced
- 2 tbsp olive oil extra virgin
- 1 tbsp water if needed
- Separate the garlic cloves but leave in their skins. Lean on them with the heel of your hand to crush them slightly (to create the beneficial allicin). Pop them in some parchment paper (or foil), drizzle with olive oil and wrap into a ‘parcel’ before roasting in the oven for 30 minutes at 130° Centigrade.
- Leave to cool, and squeeze out garlic from each clove directly into the processor
- Add all other ingredients except the water and blitz - if mixture is too thick, use the water to thin
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