- 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
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.