Brilliant Broad Bean Dip

Broad beans are bang in season at the minute so our house is full of them and for me the best way to enjoy them apart from raw in salads is in this fabulously simple dip.

Texture-wise this dip is close to hummus and the flavours are similar too with big hits of garlic and cumin. However, the freshness of the broad beans and the zing of lemon really lighten up the taste and also provide a much bigger health kick. I like to serve this dip simply with some toasted pita bread but it also works really well with meat or fish as a sauce.

Brilliant Broad Bean Dip

1kg fresh broad beans in their pods 

2 garlic cloves, finely chopped

2 tsp ground cumin 

juice of 1 lemon

2-3 tbsp olive oil 

handful fresh parsley, chopped 

pinch paprika

sea salt & black pepper

Shell the beans and blanch for 2-3 minutes 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). 

Place beans, garlic, cumin, lemon juice, olive oil, parsley and paprika 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, give it a good mix and serve.