100 g Asparagus
30 g Garlic Scapes
1 Cup white beans
¼ cup Sunflower seeds
1 Tbs Lemon Juice (Fresh)
1 Tbs Sesame Tahini
3 each Garlic #2 Clove
3 Tbs Olive oil
1 tsp Paprika
1 tsp Cumin (Ground)
¼ tsp Cinnamon
SOAK BEANS OVERNIGHT.
Heat oven to 400f.
Veg Prep: Snap off the ends of the asparagus. Dice 2 cloves of garlic for your roasted vegetables, and dice
the other clove of garlic to add to the white bean mash. Rinse your garlic scapes and cut off any stems or
discolour. Slice Green Onions into large chunks.
Drain and rinse your beans and add them to saucepan. Cover with just enough water to cover them and bring it
to a boil. Cover with a lid, reduce heat and gently simmer for 25-30 minutes or until beans are tender but
not mush. Drain and set aside.
Toss all your veggies and the 2 diced garlic cloves with olive oil and your spice blend. Arrange on a baking
dish and cook for 20-30 minutes. Mixing and tossing the veggies at least twice while cooking. Veggies should
be crispy when done.
Take the cooked white beans and put them in a blender. Add the sunflower seeds, tahini, lemon juice, last
garlic clove, and 1/2tsp of salt. Puree all together. Season to taste with salt and pepper. Serve with your