Ingredients
| 4 Robbie’s Honey Sloe Gin Pickled Onions, plus extra to serve | |
| 1 x 400g can white beans such as white runner, butter or cannellini | |
| 2 tablespoons nutritional yeast | |
| 2 tablespoons lemon juice | |
| 2 tablespoons olive oil | |
| ½ teaspoon sumac, plus extra to sprinkle | |
| ½ teaspoon salt |
Robbie’s Honey Sloe Gin Pickled Onions have a delicate and fragrant sweet-and-sour tang and go perfectly with cheeses and cold meats. For a plant-based option they add zing and crunch to this simple bean dip. If you fancy, you can add crumbled feta for some extra cheesy bite.
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Instructions
| 1. | Cut the pickled onions into small wedges and separate the layers. |
| 2. | Drain the beans, keeping 1 tablespoon of the aquafaba (the liquid from the can). |
| 3. | Put the beans into a food processor with the nutritional yeast, lemon juice, olive oil, sumac, salt and aquafaba. |
| 4. | Process for 1 minute until it is very smooth, scraping the sides down when needed. |
| 5. | Spoon onto the serving dish and scatter with the pickled onion layers and sprinkle with more sumac. |
| 6. | Serve with extra pickled onions and crackers or bread. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles