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Bean and almond dip with pomegranate molasses

By Abigail Donnelly
4
Easy
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.