Butter Bean Mash Dip Recipe

1 Drain the butter beans, rinse and put it in a food processor. Add garlic, lemon juice, olive oil, black pepper, salt to taste and process it until super smooth. Adjust the seasoning and set it aside.
2 Heat a cast iron skillet at medium setting for [timer minutes=5]five minutes[/timer]. Hold your palm three inches above the pan and you should be able to feel the heat. Then add the almonds and roast at medium heat, stirring occasionally, for about [timer minutes=4]4 to 5 minutes[/timer]. Cool the nuts and chop coarsely or crush using a mortar and pestle.
3 In the same skillet, dry roast pumpkin seeds and sunflower seeds for about [timer minutes=3]3 minutes[/timer]. Remove the seeds from skillet and set aside.
4 In the skillet, take coriander seeds, cumin seeds, fennel seeds and dry roast for [timer minutes=1]30 seconds to 1 minute[/timer]. When they begin to release the roasted aroma, lower the heat and add sesame and black seeds. Continue to dry roast until the sesame seeds start to tan, that is, about[timer minutes=1] 30 seconds[/timer] to 1 minute.
5 Remove the skillet from the heat source and let the seeds cool down.
6 Using a mortar and pestle, lightly crush the pumpkin and sunflower seeds and add them to the chopped/crushed almonds. Repeat with coriander, cumin and fennel seeds. Then add the sesame, black seeds, salt, Aleppo pepper and two twists of freshly ground black pepper. Combine it all well. 
7 Transfer the processed butter bean mash to a serving dish and make wavy patterns with the back of a spoon. Scatter over 3 tablespoons of the dukkah and save the rest for another use. Garnish with thyme. Drizzle with olive oil and pomegranate molasses, if using it. Serve with pita bread.