By cooking.nytimes.com

Yogurty Butter Beans With Pistachio Dukkah

Ingredients

2 servings

2 teaspoonscoriander seeds

1 teaspooncumin seeds

1 ½ teaspoonssesame seeds

⅓ cuproasted shelled pistachios

unsalted

1 teaspoondried oregano

1 teaspoondried mint

¼ teaspoonfine sea salt

3 tablespoonsolive oil

⅛ teaspoonground turmeric

½ cupplain Greek yogurt

at room temperature

1garlic clove

minced

2 tablespoonsfresh lemon juice

Fine sea salt

black pepper

2 x 15.5 ouncebutter beans

cans, rinsed and drained cups

⅔ cupfrozen peas

thawed

¼ cupdill

loosely packed, fresh picked

¼ cupfresh mint leaves

loosely packed

½ cupfeta

coarsely crumbled

Instructions