moroccan broad bean dip
Preparation Time: 10 Mins
Cooking Time: 10 Mins
Serves: 6
Ingredients
500g broad beans, shelled
1 clove garlic, crushed
1/2 tsp ground cumin
pinch of paprika
75ml extra virgin olive oil
salt
pepper
chopped red or spring onions
Instructions
This recipe can be served on toasted bread or as a dip for raw vegetables. Boil broad beans in lightly salted water until tender. Drain and reserve the cooking water. Put beans in a blender with the rest of the ingredients and blend with a little of the cooking water until you have a smooth, thick purée. Taste and season. Spread on a flat plate and garnish with a sprinkle of paprika and cumin. Drizzle with olive oil and sprinkle with finely chopped red or spring onions.
Raw broad beans
Alternatively why not try this simple dish. It is lovely to eat broad beans raw, or just cooked, with a little salt and olive oil along with salami, prosciutto and some feta. Lovely served with warm bread, straight from the oven.
