Tahini Walnut Aubergine Dip with Crispy Butter Beans
This Tahini Walnut Aubergine Dip with Crispy Butter Beans is an easy go-to recipe to make served with any type of freshly made bread.
- 1 cup walnuts
- 1/4 cup tahini
- 1 1/2 cup yogurt
- 1 tsp pul biber (aleppo pepper)
- 1 tsp salt
- 1 tsp black pepper
- 1 can butter beans (drained)
- 6 clove garlic
- juice of 1 lemon
- 2 aubergines
- pomegranate seeds
- extra virgin olive oil (to drizzle)
- 1
First, start by creating some holes in your aubergines and put them in the oven to roast until they become soft. Once soft, bring them out of the oven, peel them and pound them down.
- 2
Put the butter beans in a frying pan with the Aleppo Pepper, salt and olive oil to toast for about 5 to 10 minutes and set aside.
- 3
Peel and crush the garlic, chop the walnuts and chop the fresh mint leaves and leave each one aside.
- 4
In a bowl, mix together the mashed aubergines, minced garlic, chopped walnuts and seasonings, black pepper, salt to taste and a bit more pul biber pepper.
- 5
Add the tahini, chopped mint leaves and lemon juice. Mix together really well.
- 6
Add the tahini and yogurt and mix altogether really well.
- 7
Plate your dip and top with toasted butter beans. Add a drizzle of extra virgin olive oil with a sprinkle of chopped mint leaves and pomegranate seeds.
- 8
Serve and enjoy
- 2