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.