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Armenian Bean & Pomegranate Pate

Created by ForeverMama on October 11, 2020

1/2 to 1 teaspoon garlic, chopped
1 tablespoon fresh dill, chopped
1 tablespoon peppermint (fresh, or basil, chopped
1 tablespoon parsley, chopped (fresh flat-leaf preferred)
Coarse salt and freshly ground black pepper, to taste
2 tablespoons walnuts, chopped (toasted chopped walnuts)
NOTE: Use pita wedges, carrot sticks, or other vegetables or quality crackers, for serving

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.