Broad Bean Purée

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Preparation info

  • Difficulty

    Easy

  • Serves

    6–8

    as a starter

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.

Ingredients

  • 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

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.