White bean dip with mint and hazelnuts

Ingredients

• 250 gr white beans
• 6 garlic cloves
• salt
• 1/8 l of olive oil
• 5 fresh peppermint leaves
• 1 bunch of parsley
• 50 g of hazelnuts
• 1/2 tsp cayenne pepper
• juice of half a large lemon

Cooking

Step 1

Soak the beans for 8 hours, then rinse and boil until tender. Transfer cooked beans to a blender.

Step 2

Peel the garlic, put it through a garlic press and grind it together with a pinch of salt and a little olive oil.

Step 3

Finely chop the parsley and mint, crush the hazelnuts.

Step 4

Garlic, parsley, mint and nuts add to the beans in a blender. Thoroughly grind until smooth. Gradually add the remaining olive oil.

Step 5

Season pasta to taste with salt, cayenne pepper and lemon juice. Blend again in blender until all ingredients are combined.

Step 6

Serve with white bread toast or pita and julienned vegetables.