Oriental white bean paste


Drain the beans and rinse with water. Roast pepper, coriander, mustard and cumin in a pan without oil until the spices start to smell intense. Now grind the spices with a mortar or food processor.

Add the olive oil to a small pan and sauté the coarsely chopped garlic and the crumbled chilli on a mild heat until light brown. Add the pans contents and the lemon juice to the beans and puree. When pureeing, add stock to the desired consistency. Stir in the remaining ingredients and the spices and season with salt, pepper, lemon juice and sugar.

Tastes good with roasted bread, with meat or as a spread for fajitas or tortillas.

Tip: If you do not have whole but only ground spices, do not roast them dry, but give them briefly to the chilies and garlic in the oil.

Also tasty with chickpeas.

Ingredients list

240 g White beans from the tin
2 toes of garlic
4 tablespoons olive oil
Some broth
5 peppercorns
1 tsp coriander
1 teaspoon mustard seeds
1 teaspoon cumin
1 pinch of cinnamon
1 TEASPOON. sugar
2 tablespoons of lemon juice
Some grated lemon peel
1 chili pepper, dried
3 tablespoons coriander, finely cut
salt and pepper

Oriental white bean paste

Difficulty level: medium
Time: 20 minutes
Portions: -