Happy Monday everyone! We hope you are enjoying this bank holiday and that you’ve had a lovely Easter.
Greek Easter is still upon us, on the 2nd of May. During all these 40 days that precede our Easter, many choose to fast. Some remove meat from their dishes; others abstain from all animal products. It is the time of the year for dishes made with vegetables, grains and pulses and of course, olive oil!
So this week, we’ve prepared for you a delicious, wholesome dip made with gigantes beans. These giant beans are perhaps the most traditional Greek ingredient. They are the basis for many iconic and absolutely delicious Greek dishes: enjoy them in the classic recipe, oven-baked with tomato sauce or in this lovely spring salad! They are nutritious, super filling and very tasty.
For this dip we’ve used our dark tahini and walnut oil, which add depth and warmth to the buttery beans. The result is a comforting dip that will definitely bring some feasting into the fasting!
150g gigantes beans
5 cups water / vegetable stock
3 bay leaves
50g whole tahini
2 tbsp lemon juice, plus more for serving
2 tbsp 21°C walnut oil, plus more for serving
sesame seeds (optional, to serve)
The night before soak your beans. The morning after, drain and place your beans in a medium-sized pot with fresh water or vegetable stock. Add the bay leaves. Bring to the boil and then lower the heat to medium-high and cook until the beans are soft and buttery, around one hour.
Drain, reserving a bit of the cooking liquid. Set aside to cool for a bit.
In a blender, whiz together the beans, tahini, lemon juice, walnut oil, adding a bit of the cooking liquid to loosen the mixture – if needed. Season with salt.
Serve with plenty of walnut olive oil, more lemon juice, sesame seeds and raw vegetables, crusty bread or pita for dipping