Spiced broad bean dip
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
Method
- 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.