RED BEAN, WALNUT, AND POMEGRANATE PÂTÉ

This twist on a traditional Armenian snack is garlicky and creamy with a little fruity tartness that comes from the pomegranate molasses (a decidedly non-traditional addition I couldn’t resist). This recipe is based on ones by two of my favorite women in the food world: Boston chef Ana Sortun and cookbook author Naomi Duguid. I hope they’ll forgive my liberties. Makes about 1¾ cups

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Step 1

Combine the beans, walnuts, garlic, butter, pomegranate molasses, salt, and pepper in the bowl of a food processor or blender and blend until very smooth, scraping down the sides of the bowl as needed. Taste and add more salt and pepper if needed.

Step 2

Scrape the mixture into four ½-cup ramekins, cover with plastic wrap, and refrigerate until firm, at least 2 hours. Or if you’d prefer, form it into a log and roll in plastic wrap before refrigerating, then cut it into thick slices. Before serving, unwrap, drizzle with the molasses, and sprinkle with pomegranate seeds, if using.

Step 3

Serve it with crackers and pickles.

Step 4

Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.