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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 Method

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)

Method
 

  1. 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.
  2. In a jar with a screw-on lid, combine all the dressing ingredients, put on the lid, and shake to mix.
  3. Pour the dressing over the salad and dip, then serve with pita chips, pita bread, or crackers for dipping.