RED BEAN-TAHINI SPREAD
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
- Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.
BEAN TAHINI DIP
Steps:
- Turn food processor on and put garlic through feed tube; process to mince. Add onion through feed tube and mince.
- Open processor and add beans with carrots, tahini, lemon juice and red pepper. Process to a paste. Season to taste with salt.
- Serve with toasted triangles of pita.
RED BEAN AND WALNUT SPREAD
At her restaurant, Oleanna, in Cambridge, Mass., Chef Ana Sortun serves this popular dip with homemade string cheese and bread. To prepare it, Ms. Sortun spreads the dip out on plastic wrap, tops with herbs, pomegranate molasses and pomegranate seeds, and rolls the whole thing up. She then serves it in slices. Here we make the dip plain, spread it on Wasa Lite crackers, and use the herbs and pomegranate seeds on top.
Provided by Tara Parker-Pope
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.
- Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
- Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
- Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.
- Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.
- Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams, TransFat 0 grams
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