- 2 tsp sesame seeds, toasted
- ¼ red onion, finely chopped
- 1 clove garlic, finely chopped
- ½ tin black-eyed beans, rinsed and drained
- ½ lime, juice only
- 1 tbsp olive oil
- 1 tbsp chopped fresh coriander
- 100g/3½oz plain yoghurt
- 2 slices bread
- 1 clove garlic, finely chopped
- 3 tbsp chopped parsley
- 35g/1½oz butter
- For the dip, whiz the sesame seeds in a blender until finely ground. Mix with the remaining dip ingredients and set aside.
- For the garlic toasts, toast the bread in a pan with the garlic, butter and parsley for 2 minutes until golden. Serve with the dip.