Tuesday, 16 September 2014

Heavenly Green Stuff - Broad Bean Dip

Today we had a slightly bigger haul of broad beans, this time enough to make my favourite dip.  You need lots of broad beans to make a bowl of dip so buy a big bag full, they are surprisingly wasteful, especially when double podded.  I really like the dip when it is still slightly warm, however, it can be made in advance and served chilled.

Broad Bean  Dip

2 cups double podded broad bean
1 -2 cloves of garlic, crushed
lemon olive oil / olive oil
salt and pepper
squeeze of lemon juice

To serve
extra lemon oil
freshly shaved parmesan
crusty bread , Middle Eastern bread, crackers


Mash cooked and double podded broad beans with a fork. Keep some texture in the mixture.

Add a little lemon olive oil, garlic, lemon juice and salt and pepper, be careful not to make the mixture too soft / wet.  Mix well, taste and adjust seasoning.

Pile the dip into the middle of a plate, pour over a little lemon olive oil and garnish with shaved parmesan,

No comments:

Post a Comment