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White Bean, Pomegranate Molasses & Mint Dip

Danielle Schwab

Servings

4-6

Prep Time

15 minutes

Category

DInner

Creamy white beans with toasted walnuts, Euphrates Mint and a drizzle of tangy Pomegranate Molasses.

White Bean, Pomegranate Molasses & Mint Dipping Oil

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

  1. In a small dry skillet over medium heat, toast walnuts for about 4 minutes stirring frequently, until golden and fragrant. Remove and set aside.

  2. In a bowl, mix ½ cup of olive oil, beans, mint, honey, garlic powder, salt and pepper.

  3. 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.

  4. Serve with warm pita or flatbread.
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