Bean and almond dip with pomegranate molasses

Bean and almond dip with pomegranate molasses

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 10 minutes
  • The Wolftrap White 2010


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes