© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Don’t underestimate the power of a simple can of beans. Blended with pistachios, parsley, garlic, cumin, olive oil, and lemon, they effectively transform into a creamy, luscious dip. Topped with a vine-ripened cherry tomato salad and sprinkled with dukkah and extra pistachios, this quick and delicious dip makes a simple yet impressive starter or a light lunch.

 

Tomato Salad
  • 140 g Pistachio kernels, toasted and unsalted (plus extra, chopped, to serve)
  • 30 g Fresh flat parsley or coriander leaves, chopped
  • 2 Garlic cloves, chopped
  • 2 tsp Ground cumin
  • Salt and pepper
  • 1 can / 400 g Cannellini beans, rinsed and drained
  • 1 Organic lemon, rind finely grated, juiced
  • 80 ml Extra virgin olive oil, plus extra, to drizzle
  • Dukkah, to sprinkle
  • Grissini or crackers, to serve
  • 250 g Tomato medley mix, halved
  • 1/4 Red onion, thinly sliced
  • 2 tbsp Fresh flat parsley leaves, chopped
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • Salt and pepper
  1. Process the pistachios in a food processor until finely chopped. Add the parsley, garlic and cumin powder. Season well. Process until finely chopped. Add the drained beans, the lemon rind, juice, oil process until the bean mixture is smooth and combined.
  2. For the tomato salad combine all the ingredients in a bowl. Season. Set aside for 10 minutes to allow the flavours to develop.
  3. Spread the dip on a serving plate. Top with some of the tomato salad. Drizzle with the olive oil and sprinkle with dukkah and extra pistachios. Serve with grissini and remaining tomato salad on the side.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com



Source link

RELATED ARTICLESMORE FROM AUTHOR

LEAVE A REPLY

Please enter your comment!
Please enter your name here