Middle Eastern broad bean dip

As per usual, I’ve grown far too many broad beans, it’s fine, we still have a freezer and I save a large amount for seed next year, I have enough in the freezer now so I used a far amount making this dip for a picnic on Saturday, we are still having rissotto’s with them and the asparagus, but probably not for much longer, the beans are getting mealy and the asparagus needs to rest

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
handful coriander leaves, chopped

Pod 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).


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

broad bean dip

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