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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g 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

Method
 

  1. If you're using fresh broad beans, shell them.
  2. Blanch the beans in boiling water for 3-5 minute until tender. Rinse them in cold water, then pop them out of their skins.
  3. 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.
  4. Sprinkle with paprika and drizzle with a drop of olive oil before serving.