Hummus usually contains a lot of oil, which, even if it’s ‘good’ olive oil, is not ideal if you’re watching the calories. My butter bean version is a tasty alternative and the sesame oil gives it an extra punch.
– ¼ tsp sesame oil
– 1 garlic clove, crushed
– 1 tsp. ground cumin
– ½ tsp. ground coriander
– 1 x 400g tin of butter beans, drained and rinsed
– 2 tbsp. light tahini
– 45ml lemon juice
– Salt and freshly ground black pepper
1. Heat the sesame oil in a small non-stick frying pan over a medium heat. Add the garlic, cumin and coriander and cook for 2 minutes, until fragrant. Remove the pan from the heat.
2. Put the butter beans and tahini in a food processor and blend until smooth. Add the garlic and spices from the pan and pulse to combine. With the motor running, slowly drizzle in a little water until the hummus has reached your desired consistency. Add the lemon juice to taste – you might not need all of it. Season to taste with salt and pepper.
3. This will keep in an airtight container in the fridge for up to a week.
1. Roast two peeled and sliced carrots with the sesame oil in a hot oven until soft. Toss with the garlic and spices and roast for a few minutes more, then allow to cool and process with the basic mix as above.
2. Put a raw beet on a large square of foil. Drizzle with the sesame oil, add garlic and spices and season. Wrap the foil around the beetroot and roast in a hot oven until tender.
3. Cool, peel (use rubber gloves while peeling the beet if you don’t want to stain your hands!) and roughly chop. Add to the mix and process as above. Alternatively, use pre-cooked beetroot.
A diet for people who love food from the doctor and chef who lost 5 stone. Dr Paula Gilvarry has always loved her food; in fact, she even ran a restaurant alongside being a GP. But when her increasing weight began to cause medical problems, she knew something had to change.
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