2 bulbs garlic
6 tbsp olive oil
1 small onion, finely chopped
2 tbsp lemon juice
3 tbsp tahini (sesame seed paste)
2 tbsp chopped parsley
salt and pepper
6 tbsp olive oil
1 small onion, finely chopped
2 tbsp lemon juice
3 tbsp tahini (sesame seed paste)
2 tbsp chopped parsley
salt and pepper
To serve
fresh vegetable crudites
French bread or warmed pitta (pocket) breads
French bread or warmed pitta (pocket) breads
method
1. Separate the bulbs of garlic into individual cloves. Place them on a baking tray (cookie sheet) and roast in a preheated oven, 200°C/400°F/Gas Mark 6, for 8-10 minutes. Set aside to cool for a few minutes.
2. When they are cool enough to handle, peel the garlic cloves and then chop them finely.
3. Heat the olive oil in a saucepan or frying pan (skillet) and add the garlic and onion. Fry over a low heat, stirring occasionally, for 8-10 minutes, until softened. Remove the pan from the heat.
4. Mix in the lemon juice, tahini (sesame seed paste) and parsley. Season to taste with salt and pepper. Transfer to a small heatproof bowl and keep warm at one side of the barbecue.
5. Serve with fresh vegetable crudites, chunks of French bread or warm pitta (pocket) breads.
If you come across smoked garlic, use it in this recipe - it tastes wonderful. There is no need to roast the smoked garlic, so omit the first step. This dip can also be used to baste kebabs (kabobs) and vegetarian burgers.
2. When they are cool enough to handle, peel the garlic cloves and then chop them finely.
3. Heat the olive oil in a saucepan or frying pan (skillet) and add the garlic and onion. Fry over a low heat, stirring occasionally, for 8-10 minutes, until softened. Remove the pan from the heat.
4. Mix in the lemon juice, tahini (sesame seed paste) and parsley. Season to taste with salt and pepper. Transfer to a small heatproof bowl and keep warm at one side of the barbecue.
5. Serve with fresh vegetable crudites, chunks of French bread or warm pitta (pocket) breads.
If you come across smoked garlic, use it in this recipe - it tastes wonderful. There is no need to roast the smoked garlic, so omit the first step. This dip can also be used to baste kebabs (kabobs) and vegetarian burgers.
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