Recipes
White Bean, Pomegranate Molasses & Mint Dip
Category
DInner
Author:
Danielle Schwab
Servings
4-6
Prep Time
30 minutes
Creamy white beans with toasted walnuts, Euphrates Mint and a drizzle of tangy Pomegranate Molasses.
Ingredients
-
1 cup walnuts, roughly chopped
-
¾ cup olive oil, divided
- 1 can white beans (cannellini or butter beans), drained and rinsed
-
1 ½ tsp Euphrates Mint
-
Drizzle of honey, about 1 Tbsp
-
1 tsp Purple Stripe Garlic
-
½ tsp salt
-
½ tsp Ground Zanzibar Black Pepper
- 1 lemon, juiced
-
~2 Tbsp Pomegranate Molasses
Directions
In a small dry skillet over medium heat, toast walnuts for about 4 minutes stirring frequently, until golden and fragrant. Remove and set aside.
In a bowl, mix ½ cup of olive oil, beans, mint, honey, garlic powder, salt and pepper.
Spoon mixture into a shallow dish or plate, squeeze lemon juice over top, then add remaining ¼ cup of olive oil and lightly toss. Then scatter the walnuts and finish with a generous drizzle of Pomegranate Molasses and a final sprinkle of mint.
Serve with warm pita or flatbread.