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Bean and almond dip with pomegranate molasses

Bean and almond dip with pomegranate molasses

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Bean and almond dip with pomegranate molasses

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

3 T olive oil
1 cup coriander
1 x 400 g can cannellini beans, drained
1 x 400 g can butter beans, drained
50 g almonds, chopped
2 cloves garlic, crushed
1 t ground cumin
1 fresh chilli, chopped
Juice of 1 lemon
Sea salt and freshly ground black pepper
Pomegranate molasses, for drizzling
Celery, for serving
Radishes, for serving

Method

Blend the olive oil and coriander until smooth. Add the beans, almonds, garlic, cumin, chilli and lemon juice and blend for a further 30 seconds. Check the flavour, adding more lemon juice, if necessary, and seasoning, to taste.

Spoon onto a platter and top with a good drizzle of pomegranate molasses.

Serve with chopped celery sticks and crunchy radishes for dipping.