Beet and bean dip with walnuts and nigella
This dip is inspired by one of my favorite Middle Eastern dishes, muhammara. I love how the earthiness of the walnuts contrasts the brighter flavors of lemon and pomegranate molasses, and how the creamy Cannellini beans tie it all together. And of course – that color! Bravo to beets for their chromatic abundance.
– Catherine Ownes (@countercollaborative)
- 1 large beet (cooked), peeled & quartered
- 1 cup dried Cannellini beans, cooked and strained (reserve broth!)
- 2 tsp nigella seeds, reserve ½ tsp for garnish
- ⅛ tsp cumin seeds
- ½ c walnuts
- Juice from 1 lemon
- 1 tbsp pomegranate molasses
- 2 tbsp olive oil + more for garnish
- 3 large garlic cloves, smashed
- Salt to taste
Cook Cannellini beans via the Primary Beans Bean Cooking Guide. Once cooked, remove any aromatics, set aside, and reserve broth.
Heat olive oil in a small pan over medium low heat, add garlic cloves. Cook until garlic is fragrant and soft but not browned. In a mortar and pestle or with the back of a sturdy spoon on a cutting board, lightly smash nigella and cumin seeds until fragrant.
Add all ingredients except for reserved broth to a food processor. Pulse until it’s creamy, adding reserved broth one tablespoon at a time as needed to achieve desired consistency (about ¼ cup's worth). Salt to taste.
Serve at room temperature or chilled, garnish with a couple drizzles of olive oil, and remaining nigella seeds. Enjoy with bread, crackers, and/or crudités.