Broad Bean Purée

Preparation info
  • Serves


    as a starter
    • Difficulty


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.


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


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.