Summary

Ingredients

• 240 g canned beans, white
• 2 cloves garlic
• 4 tablespoon olive oil
• some broth
• 5 peppercorns
• 1 teaspoon coriander
• 1 teaspoon mustard seeds
• 1 teaspoon cumin
• 1 pinch (s) cinnamon powder
• 1 teaspoon, leveled sugar
• 2 tablespoon lemon juice
• possibly lemon peel, to taste
• 1 chilli pepper (s), dried
• 3 tablespoon coriander greens, finely chopped
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Drain the beans and rinse with water. Roast the pepper, coriander, mustard and cumin in a pan without oil until the spices start to smell intensely. Now grind the spices with a mortar or a food processor.
2. Put the olive oil in a small pan and fry the coarsely chopped garlic and the crumbled chilli pepper over a mild heat until they are light brown. Add the pan and the lemon juice to the beans and puree. When mashing, pour in the broth until the desired consistency is achieved. Stir in the remaining ingredients and the spices and season with salt, pepper, lemon juice and sugar.
3. Tastes good with toasted bread, meat or as a spread for fajitas or tortillas.
4. Tip:
5. If you don`t have whole, but only ground spices, don`t roast them dry, but add them to the oil with the chillies and garlic.
6. Also tastes good with chickpeas.