My supply of broad beans are coming to an end and are now a little large
and tough, this recipe was an attempt to use these up (thrifty as ever) but
actually tasted delicious and is well worth a go.
Ingredients (for a ramekin sized quantity)
2 large handfuls of broad beans (still in their pods)
1 garlic clove
Juice of half a lemon
1 tbsp extra virgin olive oil
Salt and pepper
1 tbsp chopped parsley
Paprika (to garnish)
Directions
1) Add the podded broad beans to boiling well salted water and boil for
5 minutes until tender, immediately place in cold water and then remove the
tough skins and allow the bright green beans to dry and cool.
2) Add the broad beans to a blender along with all of the other
ingredients except the paprika, blitz until an absolutely smooth paste.
3) Taste and adjust seasoning as you feel necessary (this is a very
personal thing, but try to balance lemon juice, olive oil, salt and pepper.
4) Spoon the dip into a serving vessel and garnish with a little more
olive oil and a shake of paprika.
Serve this dip at room temperature with bread or raw vegetables.
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