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FATTOUSH DIP

Reprinted with permission from The Savvy Cook, copyright 2017 by Izy Hossack. Published by Mitchell Beasley, a division of Octopus Publishing Group Ltd.
Print Recipe
Prep Time 10 minutes

Ingredients
  

DIP

  • 1 1/3 cup cooked red kidney beans, drained (except for 3 tablespoons liquid from the can) and rinsed
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, coarsely chopped or crushed
  • salt
  • juice of 1/2 lemon

SALAD

  • handful cherry tomatoes, halved or quartered
  • 2 radishes, thinly sliced
  • handful arugula or pea shoots
  • handful cilantro, coarsely chopped (leaves and stems)
  • handful mint leaves, coarsely chopped
  • 1 scallion, finely sliced
  • handful pomegranate seeds

DRESSING

  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • juice of 1/2 lemon
  • pinch salt

TO SERVE

  • pita chips, a few pita breads, or crackers (recipes in Izy's book The Savvy Cook)

Instructions
 

  • Using a handheld blender or a countertop blender, blend all the dip ingredients together until smooth. Transfer the dip to a serving plate, spread it out slightly, then top with the salad ingredients.
  • In a jar with a screw-on lid, combine all the dressing ingredients, put on the lid, and shake to mix.
  • Pour the dressing over the salad and dip, then serve with pita chips, pita bread, or crackers for dipping.