White Bean Puree with Pomegranate and Pistachio Nuts

INGREDIENTS

220 grams cooked dried white beans, or 1 can drained and rinsed
1 rounded teaspoon cumin
1 teaspoon sumac (mid-eastern powdered spice)
2½ tablespoons lemon juice
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Ultimate Oil Blend
1 dessertspoon light tahini
2 cloves garlic, finely chopped
Salt and cracked black pepper to taste
Garnish with pomegranate seeds and roasted chopped pistachio nuts (optional)

Puree all ingredients in a blender until smooth, adding fluid if needed to obtain a soft, creamy consistency. Spoon into a serving dish and sprinkle with the optional pomegranate seeds and chopped pistachio nuts. Serve with vegetables, Turkish flat breads, pitta or in wraps, or as part of a mezze. Great in school lunchboxes or as a quick afternoon fix for the kids.

Roughly chop pistachio nuts – lightly dry roast on a pan over a medium heat. Sprinkle over dip.

Stay up-to-date with Udo's Choice

Be the first to hear about our new products, expert wellbeing advice, recipes, competitions and offers.

Sign up to our emails for the latest stories and offers