Sweet & Spicy Hazelnut-Harissa Beans | Plant-Based Recipes

Ingredients

• 4 carrot, peeled and chopped (divided)
• 1 oz ginger, peeled and chopped
• 2 tsp ground cinnamon (divided)
• 1/4 cup cashews
• 2 tbsp pesto tahini
• 1 lemon, zested, half juiced and half cut into wedges (divided)
• 1/4 cup hazelnuts, crushed in bag
• 13.4 oz cannellini beans, drained and rinsed
• 1 oz California dates, chopped
• 1 tbsp harissa paste
• 2 flatbreads, toasted and cut into wedges
• 4 1/2 tsp olive oil (from your kitchen)
• Salt (from your kitchen)
• Pepper (from your kitchen)