White Coco Bean & Walnut Dip with Pomegranate

Method

1. Give the beans a good rinse before soaking in the fridge overnight in at least 700ml of water. Cook to packet instructions in 1 litre of water until soft, drain and reserve 100ml of cooking liquid.
2. Place the pomegranate seeds and cumin seeds in a pestle and mortar and pound until broken down, then add the garlic with a pinch of salt and grind into a paste. Finally, add the toasted walnuts, breaking them down into a coarse powder. Stir through the fresh herbs and 3 tbsp of olive oil.
3. Add the beans to a bowl and lightly mash some with a fork, then stir through 100ml of their cooking liquid, followed by the walnut paste. Check for seasoning and add the lemon juice to taste.
4. Spread your dip in the centre of a large serving plate and drizzle over the remaining olive oil and pomegranate molasses. Surround with a selection of crunchy vegetables.