Broad Bean Dip

Today we made broad bean dip with beans and garlic from the schools edible garden!

Lots of us weren't to sure about what it was going to taste like - but some were pleasantly surprised!

Growing your own food is lots of fun!


After making our dip we wrote about what we thought about it.

We made some dip. It was good I am going to get the recipe. Jack did not like the dip. He thought it was bad but it was good.

Max Mallory


I smelt the broad bean dip. It smelt like rotten onion and looked like mash potato but I liked the cracker.

Joel Batchelar

middle eastern broad bean dip

Serve with toasted pitta.

Category

salad dressings & dips recipes  

Ingredients

• 1kg fresh broad beans in their pods
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1 tbsp lemon juice
• 2-3 tbsp olive oil + more to finish
• paprika or sumac (sour spice available from middle eastern stores)
• handful coriander leaves, chopped
• toasted pitta bread to serve

print this

Method

1. Shell the beans and blanch for 2-3 mins until tender. Run under cold water then pop the inner beans out of their grey skins by making a small tear and squeezing gently (this isn’t essential for small beans, but for larger beans it makes the dish a brighter green as well as improving the taste and texture).
2. Place beans, garlic, cumin, lemon juice, olive oil and coriander in a food processor. Pulse a few times to combine, but keep the texture slightly chunky. You can use a potato masher if you prefer. Add salt and pepper to taste. Turn out onto a serving plate, drizzle with olive oil and sprinkle with paprika or sumac. Serve with toasted pitta.