Broad bean dip with lemon and garlic

Name: Broad bean dip with lemon and garlic
Yield: Serves 4
Ingredients: 1–2 garlic cloves, roughly chopped; 1 generous handful of parsley, stalks discarded; Salt; About 500 g podded broad beans; 2–3 tbsp olive oil; Zest and juice of 1 unwaxed lemon; 1 tsp ground cumin; 1 green chilli, deseeded and diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Make this fresh little dip with mature broad beans whose pods are no longer tender enough to use whole. Serve with young raw vegetables and any sort of flatbread for scooping.

Ingredients

About 500 g podded broad beans
Zest and juice of 1 unwaxed lemon

Starter
Vegan
Gluten-free

Method

Cook the beans in boiling water for 12–15 minutes, till tender. Drain in a colander and pass it under the cold tap to loosen the skins. Slip the beans out of their skins and drop them in a food processor or liquidiser with the lemon juice, olive oil, chilli, cumin and some salt. Whizz to a smooth puree.

Crush the garlic with the flat of a knife and chop very finely with the parsley and