Armenian Bean & Pomegranate Pate
Recipe: #35839
October 11, 2020
Categories: Beans, Appetizers, Mediterranean, Gluten-Free No Eggs, Vegetarian, Kidney Beans, Herbs, Kosher Dairy, more
"Mediterranean ingredients resulting in a great tasting pate (dip), that partners perfectly with pita wedges or veggies of choice."
Original is 8 servings
Ingredients
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- 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 by Step Method
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
No special items needed.
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