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Broad Bean Dip

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Serves: 6
500g / 1 lb 2 oz frozen broad (fava) beans, thawed
2 garlic cloves, crushed
1/2 teaspoon ground cumin
1 1/2 tablespoons lemon juice
80ml / 2 1/2 fl oz olive oil
a large pinch paprika
2 tablespoons chopped flat-leaf parsley
flat bread to serve

Drain the beans. Remove the skin, slit the skin with the point of a knife and slip out the bean. Put the beans in a large saucepan of boiling water, cook for 2 minutes. Drain the beans, allow to cool.

Puree the beans in a food processor, then transfer to a bowl and stir in the garlic, cumin and lemon juice. Add salt. to taste. Gradually stir in enough oil to give a spreadable or thick dipping consistency. If the mixture thickens as it cools, stir through a little warm water. Spread the bean puree over a large dish and sprinkle the paprika and parsley over the top.

Serve with the flat bread.

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