Ingredients

Method

• 3 T olive oil
• 1 cup coriander
• 1 x 400 g can cannellini beans, drained
• 1 x 400 g can butter beans, drained
• 50 g almonds, chopped
• 2 cloves garlic, crushed
• 1 t ground cumin
• 1 fresh chilli, chopped
• Juice of 1 lemon
• Sea salt and freshly ground black pepper
• Pomegranate molasses, for drizzling
• Celery, for serving
• Radishes, for serving

Method

Ingredients

Blend the olive oil and coriander until smooth. Add the beans, almonds, garlic, cumin, chilli and lemon juice and blend for a further 30 seconds. Check the flavour, adding more lemon juice, if necessary, and seasoning, to taste.

Spoon onto a platter and top with a good drizzle of pomegranate molasses.

Serve with chopped celery sticks and crunchy radishes for dipping.