White Bean Puree with Pomegranate and Pistachio Nuts
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.