Armenian Bean & Pomegranate Pate

8
Servings
25m
Prep Time
10m
Cook Time
35m
Ready In


"Mediterranean ingredients resulting in a great tasting pate (dip), that partners perfectly with pita wedges or veggies of choice."

Original recipe yields 8 servings
OK
  • NOTE: Use pita wedges, carrot sticks, or other vegetables or quality crackers, for serving

Nutritional

  • Serving Size: 1 (123.3 g)
  • Calories 377.3
  • Total Fat - 14.2 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 15.3 mg
  • Sodium - 80.9 mg
  • Total Carbohydrate - 50.9 g
  • Dietary Fiber - 14.4 g
  • Sugars - 17.5 g
  • Protein - 14.1 g
  • Calcium - 131 mg
  • Iron - 5.8 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.3 mg

Step 1

In a small saucepan, combine the beans, onion, bay leaf, and water.

Step 2

Simmer until the onion is tender, about 10 minutes. Drain well and discard the bay leaf.

Step 3

In a food processor, puree the bean mixture with the pomegranate molasses or juice, walnut halves, butter, and garlic until smooth. Transfer to a medium bowl.

Step 4

Stir the dill, mint, and parsley into the beans. Season with salt and pepper and spoon the mixture into a crock or serving bowl. Garnish with the chopped walnuts and serve with pita wedges, quality crackers, carrot sticks, or other veggies of choice.

Tips & Variations


No special items needed.

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