Fresh young broad beans are so versatile and this spicy broad bean dip is great to serve as part of a platter or just with some crostini or pita bread. I try to pick my broad beans when they are still quite small so that they are nice and tender, but if yours are bigger then remove the greyish inner pod as well to leave just the bright green inner bean.
250g broad beans
1 clove garlic
1 lemon, zest and juice
1 green chilli (optional)
1/4 cup fresh coriander (or use 1/2 tsp ground coriander)
1/2 tsp cumin
15ml olive oil
Paprika to garnish
Bring a pot of salted water to the boil and plunge the broad beans in for 3 or 4 minutes. Remove, strain and plunge in ice-cold water to cool.
Remove the skins from the broad beans.
Place the beans into a food processor. Add the garlic, lemon, chilli, cumin, coriander, olive oil and pepper and salt to taste.
Blitz until smooth. Serve with pita bread, crostini or as part of a platter.
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- Broad beans, olive oil & garlic
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- Put ingredients in a blender
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- Blitz until smooth
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- Serve with pita bread
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