Broad Bean Dip
Entrée
Broad beans have a soft centre which makes a tasty dip. This recipe is very flexible and from the following base you can add your choice of ingredients to create your own signature dip.
You will need
- Broad beans (large and well developed are best suited). As a guide 1kg of beans will yield about 300 gm of peeled beans.
- Diced garlic - use ½ clove per 100gm of bean mix
- Olive oil - use 40ml per 100 gm of bean mix
- Water - use 1.1/4 table spoons per 100gm of bean mix.
- Chopped chives - use one table spoon per 100gm of bean mix
Directions
- Boil the broad beans for around 5 minutes, drain, and rinse in cold water (at this point the outer cover of the beans should be easy to remove). Remove all the covers and weigh the resulting bean mix to determine the proportions required.
- Place all ingredients in a food blender and puree. Depending on the consistency required you can vary the amount of water you use. Pour or spoon the mixture into a serving dish.
- Serve with flat bread, toast or with savoury biscuits.
- To add extra interest, flavour and colour try sprinkling lemon pepper or paprika on the top or mixing in fresh chopped coriander or mint.
Fun fact!
Broad beans are also known as fava beans, horse beans, field beans, bell beans or tic beans!
