Beet and bean dip with walnuts and nigella

Beet and bean dip with walnuts and nigella with Primary Beans Organic Cannellini beans

Creator notes

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)

Featured bean: Cannellini

Other beans to try: Alubia

Take 'em from dried to cooked with our guide

Print recipe here

 

Beet and bean dip with walnuts and nigella with Primary Beans Organic Cannellini beans

 

Ingredients 

  • 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

    Steps

    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.

     

    For more from Catherine, see her recipe for Alubia beans with rose harissa and orange and Tips for building a beautiful grazing board.

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