Zaytoun beany spread

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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.

Ingredients

Spread:
400 g can
FAIRTRADE white kidney beans
1
FAIRTRADE lemon
75 g
Zaytoun FAIRTRADE Medjoul dates
20 ml
Zayton FAIRTRADE olive oil
10 ml
miso paste
pinch
ground chilli or sumac
to taste
salt and black pepper
Garnish:
50 g
sesame seeds
FAIRTRADE
Sources

Method

Preparation

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.

Assembly

Turn the paste out into a ramekin and serve.

Serve

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

Notes

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.