Step 1

Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.

Step 2

Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.

Step 3

Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.

Step 4

Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.

Step 5

Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.

Step 6

Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.