Spiced broad bean dip
29 Jun 2015
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.
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Categories
- Meal Type: - Appetizer - Dips - Nibbles & Bites - Quick & Easy - Sauces - Starter
- Cuisines: - Middle Eastern - North African
- Occasions: - Barbecue - Eid - Parties - Picnic
- Ingredients: - Beans
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - Low Carb - Vegan
- Skill Levels: - Easy
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