Broad Bean Purée


Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

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.


  • 1 medium-large white fleshed onion, peeled and thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, peeled and sliced
  • 400 g (14 oz) broad beans, cooked, refreshed and hulled
  • 1 large handful flatleaf parsley
  • 80 ml (2 ½ fl oz) thick yoghurt
  • juice of 1 lemon
  • salt and freshly ground pepper


    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.