📝 About This Recipe
Inspired by the ancient flavors of the Caucasus mountains, this Lobio-style dip transforms humble red kidney beans into a luxurious, aromatic masterpiece. Weaving together the earthy richness of toasted walnuts, the brightness of fresh cilantro, and the distinctive tang of blue fenugreek, this dish is a cornerstone of Georgian hospitality. It is a soul-warming spread that manages to be both incredibly hearty and vibrantly fresh, perfect for tearing into with warm bread.
🥗 Ingredients
The Bean Base
- 2 cans (15 oz each) Red Kidney Beans (rinsed and drained; or 3 cups cooked from scratch)
- 1/2 cup Reserved Bean Liquid (use water or vegetable stock if using canned beans)
- 1 medium Red Onion (very finely minced)
- 3 tablespoons Extra Virgin Olive Oil (plus extra for drizzling)
The Walnut Pesto (Khmeli Suneli Profile)
- 1 cup Walnut Halves (lightly toasted)
- 3-4 pieces Garlic Cloves (peeled and smashed)
- 1 large bunch Fresh Cilantro (leaves and tender stems)
- 2 tablespoons Red Wine Vinegar (adjust to taste for acidity)
- 1 teaspoon Blue Fenugreek (Utskho Suneli) (substitute with ground fenugreek if unavailable)
- 1/2 teaspoon Ground Marigold or Turmeric (for earthy depth and color)
- 1 teaspoon Ground Coriander (toasted)
- 1/4 teaspoon Cayenne Pepper (more if you prefer heat)
- 1 teaspoon Kosher Salt (or to taste)
The Finishing Touches
- 1/4 cup Pomegranate Arils (for a sweet-tart pop)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Walnut Oil (optional garnish)
👨🍳 Instructions
-
1
Begin by toasting your walnut halves in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Let them cool completely.
-
2
In a large skillet, heat the olive oil over medium-low heat. Add the finely minced red onion and a pinch of salt. Sauté slowly for 8-10 minutes until the onions are translucent and soft, but not browned.
-
3
While the onions cook, prepare the walnut paste. In a food processor, combine the toasted walnuts, garlic cloves, cilantro, blue fenugreek, ground coriander, marigold (or turmeric), and cayenne.
-
4
Pulse the walnut mixture until it resembles a coarse paste. Add the red wine vinegar and pulse again to incorporate.
-
5
Add the drained kidney beans to the skillet with the softened onions. Stir to coat the beans in the oil and onion mixture.
-
6
Pour in the 1/2 cup of reserved bean liquid (or water). Increase the heat to medium and bring to a gentle simmer for about 5 minutes, allowing the beans to soften further.
-
7
Using a potato masher or the back of a large wooden spoon, crush about half of the beans directly in the pan. This creates a creamy texture while maintaining some chunky bean identity.
-
8
Remove the skillet from the heat. Fold in the walnut-spice paste, stirring vigorously until the beans are thoroughly coated and the mixture is thick and fragrant.
-
9
Taste the dip. Add more salt or a splash more vinegar if the flavors need brightening. If the dip is too thick, add a tablespoon of warm water at a time until the desired consistency is reached.
-
10
Transfer the mixture to a shallow serving bowl. Use the back of a spoon to create 'swirls' on the surface to catch the oil and garnishes.
-
11
Allow the dip to sit for at least 15 minutes at room temperature; the flavors develop and deepen as it cools slightly.
-
12
Just before serving, garnish generously with pomegranate arils, fresh parsley, and a final drizzle of extra virgin olive oil or walnut oil.
💡 Chef's Tips
For the most authentic flavor, seek out 'Blue Fenugreek' at a specialty spice shop; its aroma is more floral and less bitter than standard fenugreek. If using canned beans, rinse them thoroughly to remove the metallic 'tin' taste before cooking. Don't rush the onions—sweating them slowly provides a sweetness that balances the earthy walnuts. This dip actually tastes better the next day, so feel free to make it in advance and store it in the fridge (just bring to room temperature before serving). If you prefer a perfectly smooth dip, you can process the entire mixture in the food processor, though the traditional texture is rustic and partially mashed.
🍽️ Serving Suggestions
Serve warm or at room temperature with Tonis Puri (Georgian flatbread) or warm pita wedges. Pair with a crisp, dry white wine like a Georgian Rkatsiteli or a Sauvignon Blanc to cut through the richness. Accompany with a side of pickled vegetables (jonjoli or pickled peppers) for a traditional touch. Use as a protein-rich spread inside a vegetarian wrap with fresh cucumbers and tomatoes. Serve alongside grilled lamb or chicken skewers as a hearty side condiment.