4 Robbie’s Honey Sloe Gin Pickled Onions, plus extra to serve
1 x 400g can white beans such as white runner, butter or cannellini
2 tablespoons nutritional yeast
2 tablespoons lemon juice
2 tablespoons olive oil
½ teaspoon sumac, plus extra to sprinkle
½ teaspoon salt

Robbie’s Honey Sloe Gin Pickled Onions have a delicate and fragrant sweet-and-sour tang and go perfectly with cheeses and cold meats. For a plant-based option they add zing and crunch to this simple bean dip. If you fancy, you can add crumbled feta for some extra cheesy bite.

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1.Cut the pickled onions into small wedges and separate the layers.
2.Drain the beans, keeping 1 tablespoon of the aquafaba (the liquid from the can).
3.Put the beans into a food processor with the nutritional yeast, lemon juice, olive oil, sumac, salt and aquafaba.
4.Process for 1 minute until it is very smooth, scraping the sides down when needed.
5.Spoon onto the serving dish and scatter with the pickled onion layers and sprinkle with more sumac.
6.Serve with extra pickled onions and crackers or bread.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles