Zaytoun beany spread


Pulses and dates laced with intriguing extras.

Inspired by the Guardian, 9th August 2014 and Anna Jones, “A Modern Way to Eat”.

Well balanced flavours in a nutritious beany dip or spread. This goes well with pitta bread or crackers.

Ingredients make 4 small ramekins.

This recipe contains the following types of ingredient: plants and fungi.


400 g can
FAIRTRADE white kidney beans
75 g
Zaytoun FAIRTRADE Medjoul dates
20 ml
Zaytoun FAIRTRADE olive oil
10 ml
miso paste
ground chilli or sumac
to taste
salt and black pepper
50 g
sesame seeds



Put the sesame seeds on a baking tray and pop them in the oven at gas mark 4 (180 °C; 350 °F) for 20 - 25 minutes or until they smell toasty and look slightly darker. Visual markers are tricky with black sesame.

While the seeds are toasting drain the beans and reserve the liquid.

Juice the lemon, discard the skin and pith etc.

Take the stones out of the dates and cut into smaller pieces.

Put the beans, dates, oil and miso into the bowl of a food mixer.

Add 10 ml of the lemon juice and just a pinch of salt and a pinch of chilli pepper.

Blend. First go might be too dry but check the flavour as well.

Adjust the flavour with more lemon juice, miso, oil, salt and pepper.

Adjust the texture by adding more bean liquid or oil as necessary.


Turn the paste out into a ramekin and serve.


Serve at room temperature or chilled, with pitta breads or crackers and toasted sesame seeds for sprinkling.


Miso paste is available from posh supermarkets or from “weird stuff” stores.

Use black sesame seeds for more intrigue.

The original recipe called for a drizzle of honey, but this tasted too sweet for us.