Broad Bean Purée

Name: Broad Bean Purée
Yield: Serves 6–8 as a starter
Ingredients: salt and freshly ground pepper; 80 ml (2 ½ fl oz) thick yoghurt; 2 cloves garlic, peeled and sliced; 1 large handful flatleaf parsley; 400 g (14 oz) broad beans, cooked, refreshed and hulled; 1 medium-large white fleshed onion, peeled and thinly sliced; 3 tablespoons extra virgin olive oil; juice of 1 lemon

Preparation info

Serves
6–8
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

You can make this from fresh or frozen beans. Just make sure you hull them to help keep the colour greenish. Serve as a dip with slices of pita bread as you would hummus.

Ingredients

1 medium-large white fleshed onion, peeled and thinly sliced
3 tablespoons extra virgin olive oil
2 c

Starter
Vegetarian
Gluten-free

Method

Sauté onion in half the oil until softened and barely golden. Add garlic and cook until soft. Leave to cool. Place beans in a food processor with parsley, add cooled onion mixture and whizz to a paste. Add yoghurt, lemon juice and remaining oil and whizz again. Season to taste.