Bountiful broad beans make marvelous dip

Wondering what to do with all those broad beans? I have just discovered a taste sensation that I intend taking to a birthday barbeque this evening. At the rate we’re tasting ‘just to be sure’ there’ll be none left to take! Hope you enjoy it too – Mary.

Moroccan broad bean dip

Shell 1 kg of broad beans. Boil in lightly salted water for 15 minutes till quite tender. Drain, keeping the cooking water. Put 1/2 cup of the cooking water into a blender with the beans, 2 cloves crushed garlic, 1 teaspoon freshly chopped oregano, 1 teaspoon ground cumin, 150 ml extra-virgin olive oil, some salt & black pepper. Blend until smooth. If too thick add more cooking water. Adjust seasonings.

To serve you can drizzle with a mixture of 1 tsp paprika, 1/2 tsp chilli powder, 1/2 tsp ground cumin & 1 tblsp olive oil. I’ve done this for the adults but have kept some without for the kids.

 

One thought on “Bountiful broad beans make marvelous dip

  1. Saide of Sandon says:

    Fava Bean Soup (Fool Nabed)

    Egypt

    2 cups fava beans, washed and soaked in 6 cups of water
    If fresh no need to soak.
    Salt and pepper to taste
    1 teaspoon cumin
    2 cloves garlic, crushed
    1/4 cup olive oil
    1/4 cup lemon juice
    2 tablespoons finely chopped parsley or fresh coriander leaves
    Drain the fava beans but reserve the water. Skin the beans and place in a saucepan. Measure the reserved water, and top up if necessary to make 6 cups; then bring to a boil. Cover the saucepan and cook over low heat for about 1 hour or until the fava beans are tender. Purée in a blender.

    If fresh beans, I do not soak and cook only for about ten minutes depending on the youthfulness of the fava (broad) beans. I don’t skin them or puree them – just cook and add all the gorgeous ingredients.

    Return the purée to the saucepan and stir in the remaining ingredients except the parsley or coriander leaves. Bring to a boil and cook for about 5 minutes over low heat. Serve in individual bowls garnished with the parsley or coriander leaves.

    Serves 6 to 8.

    From “From the Lands of Figs and Olives” by Habeeb Salloum and James Peters

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