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PdfNUTTY SKHUG
FOR SERVING
Position a rack in the top of the oven and preheat it to 425 OF. Line a sheet pan with parchment paper.
Place the rinsed butter beans (they should still be slightly damp) in a shallow bowl. Sprinkle with the flour, garlic powder, nutmeg, chili powder, and pepper flakes. Season with ½ teaspoon salt and many cracks of black pepper and toss to coat.
Transfer the coated beans to the lined sheet pan and spread them out in an even layer. Drizzle the beans with 2 tablespoons olive oil and gently toss on the pan. Roast the beans until they're golden brown and crisp, 22
to 25 minutes. Some will pop open, and that's a good thing!
While the beans are roasting, prepare the spinachy skhug as directed in the recipe, adding an additional 3 tablespoons almonds with the other ingredients to the food processor or blender to create an even thicker, spreadable sauce.
To serve, add a scoop of the nutty skhug to each plate and make a small indent in the center. Scatter the beans in the middle of the skhug. Top with the lemon zest and drizzle with some olive oil and the lemon juice. Serve with toast, pita, or whatever dippable bread you have on hand.