Bean-Walnut Spread

Ingredients

• 1 onion
• 2 Garlic cloves
• 4 fresh thyme sprigs
• 1 can white beans (250 g drained weight)
• 4 tbsp olive oil
• 50 g walnut halves
• 2 tbsp Greek yogurt
• 0.5 tsp Pul Biber
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash the thyme, shake dry, and strip the leaves.

2. 2.

   Drain the beans in a sieve, rinse with cold water, and let them drain well.

3. 3.

   Heat 2 tbsp olive oil in a small pot. Sauté the onion and garlic until translucent. Add the drained beans and thyme and cook for 4-5 minutes.

4. 4.

   Meanwhile, toast the walnuts in a dry pan without fat until fragrant. Remove from heat, let cool slightly, then chop. Combine beans and walnuts in a bowl and roughly puree. Mix in the remaining olive oil and yogurt. Season with salt, pepper, Pul Biber, and lemon juice. Serve in a small dish, garnished with thyme and chili strips if desired. Fresh pumpernickel pairs well.

5. 5.