Name: Spiced broad bean dip
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 350g broad beans (fresh or frozen); ½ green chilli, chopped; ½ tsp ground cumin; ½ tsp paprika; 1 clove of garlic, pressed; 3 Tbsp olive oil; Juice of half a lemon; Salt and pepper

Spiced broad bean dip

29 Jun 2015

by Dinna

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Background

Broad bean dip is a popular dish in North Africa and the Middle East. This is a spicy version, but you can leave out the chilli if you prefer. Also, half of the paprika can be substituted with Sumac and you can add a handful of coriander leaves to the recipe. Serve it with toasted pita or other flat-bread.

Ingredients

350g broad beans (fresh or frozen)
½ green chilli, chopped
½ tsp ground cumin
½ tsp paprika
1 clove of garlic, pressed
3 Tbsp olive oil
Juice of half a lemon
Salt and pepper

Instructions

If you're using fresh broad beans, shell them.
Blanch the beans in boiling water for 3-5 minute until tender. Rinse them in cold water, then pop them out of their skins.
Place the beans, garlic, chilli and spices into a small food processor. Blitz for a few seconds, then slowly add the oil and lemon juice whilst the blender is going. You should get a course paste. Season with salt and pepper to taste.
Sprinkle with paprika and drizzle with a drop of olive oil before serving.