World Cuisine

Broad Bean Dip with Preserved Lemon

cook 20 mins
  • 700–900 g (1 1/2–2lb) fresh broad beans, podded
  • 2–3 garlic cloves, halved
  • 1–2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 3 tablespoons olive oil
  • juice of 1/2 lemon
  • 1–2 teaspoons finely chopped preserved lemon rind (see page 68)
  • salt and pepper
  • toasted flatbreads or crudités, to serve
  • Cook the beans in a saucepan of boiling water for 3–4 minutes until tender. Drain, then pop the larger beans out of their tough skins (the smaller beans don't need to be skinned).
  • Using a large pestle and mortar, pound the beans, garlic and ground spices to a smooth paste. Alternatively, whizz in a food processor. Gradually mix in the oil and lemon juice to form a smooth purée, then season well.
  • Tip the purée into a serving bowl and sprinkle over the preserved lemon rind. Serve warm or at room temperature with toasted flatbreads or crudités.
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