Oriental white bean paste

Ingredients for 3 servings:

• 240 g beans, white, from the can
• 2 cloves garlic
• 4 tbsp olive oil
• some broth
• 5 peppercorns
• 1 tsp coriander
• 1 tsp mustard seeds
• 1 tsp cumin
• 1 pinch(s) cinnamon powder
• 1 tsp, levelled sugar
• 2 tbsp lemon juice
• lemon peel, to taste
• 1 chili pepper(s), dried
• 3 tbsp coriander leaves, finely chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the beans and rinse with water. Roast the pepper, coriander, mustard, and cumin in a pan without oil until the spices begin to release their intense aroma. Grind the spices using a mortar and pestle or a food processor. Add olive oil to a small pan and roast the coarsely chopped garlic and crushed chili pepper over low heat until lightly browned. Add the contents of the pan and the lemon juice to the beans and puree. While pureeing, add the broth until the desired consistency is reached. Stir in the remaining ingredients and spices and season with salt, pepper, lemon juice, and sugar. Tastes great with toasted bread, with meat, or as a spread for fajitas or tortillas. Tip: If you don’t have whole spices, only ground ones, don’t dry roast them, but add them briefly to the oil with the chilies and garlic. It also tastes good with chickpeas.