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You will also need for the spreadable butter beans:
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1.
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A food processor.
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2.
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A platter for the finished bean spread.
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You will also need for the dukkha:
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1.
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A rimmed baking pan.
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2.
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A cast-iron pan or other heavy-bottomed pan.
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3.
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A mortar and pestle: crushing the nuts and seeds in a mortar with a pestle gives the dukkah its characteristic consistency.
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4.
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Three small bowls to hold roasted seeds and a medium bowl in which to mix the dukkah.
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For the spreadable butter beans:
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1.
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Put the drained beans in the food processor with the garlic, lemon juice, half the olive oil, half of the 1/3 cup of reserved bean liquid, the salt and a few grinds of black pepper.
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2.
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Turn on the processor and gradually add the rest of the olive oil.
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Then begin adding the rest of the bean liquid until the mixture forms a smooth puree.
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(Given the slight variations in can sizes, a little less than the full 1/3 cup of bean liquid may be enough.
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Therefore, add the second half of the liquid gradually.)
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3.
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Transfer the bean spread to a bowl; cover it.
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Set it aside at room temperature if it is being served fairly soon.
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If made a day ahead, refrigerate it and bring it to room temperature before serving.
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4.
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To serve: Arrange the bean puree on a platter and make a wavy line pattern over its surface with the back of a spoon.
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Drizzle it with a little olive oil and sprinkle a few spoonfuls of dukkah over it.
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(The recipe for the dukkha is given below.)
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Scatter some parsley on it as well.
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Serve the bean spread and dukkah with fresh pita triangles or with the herbed and spiced pita chips, described in the related link.
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For the dukkah:
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1.
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Preheat the oven to 285 F. Spread the hazelnuts on the baking tray and toast them for 10 minutes.
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After 10 minutes, add the sunflower seeds to the tray, keeping them separate from the hazelnuts, and toast both the hazelnuts and the sunflower seeds for 10 more minutes.
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Take them from the oven and cool them.
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2.
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Heat the cast iron pan over medium heat for about 5 minutes.
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Add the fennel seeds and roast them for about 30 seconds.
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Add the cumin seeds and roast for another 30 seconds, or until they begin to pop in the pan.
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Pour the seeds into a small bowl and set them aside.
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3.
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Add the peppercorns to the pan and heat them until they start to pop.
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Put them in a second small bowl.
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4.
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Add the coriander seeds to the pan and roast until they begin to pop and place them in the third small bowl.
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5.
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Rub the hazelnuts between the palms of your hands to remove the skins.
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Place the nuts in the mortar and crush them coarsely with the pestle.
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Pour them into the medium-sized bowl.
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Add the cumin and fennel seeds to the mortar and crush them lightly.
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Add them to the medium sized bowl as well.
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6.
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Crush the coriander seeds lightly with the mortar and pestle; add them to the medium bowl.
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Crush the peppercorns, and then, the sunflower seeds.
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Add each to the medium bowl after crushing.
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7.
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Add the sesame seeds, salt and paprika to the crushed nuts and seeds and stir everything together well.
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A note about storing dukkah:
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1.
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Dukkah will keep well for months stored in a sealed glass jar if kept in a cool, dry place.
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An acknowledgement: Both the spreadable butter beans and the dukkah are adapted from recipes by Yotam Ottolenghi that appeared in his column in The Guardian.
