Meals and Courses

Fresh Broad Bean & Chilli Dip

prep 5 mins cook 10 mins
  • 375 g (12 oz) fresh or frozen broad beans
  • 50 g (2 oz) parsley, coarsely chopped
  • 50 g (2 oz) coriander, coarsely chopped
  • 1–2 mild green chillies, deseeded and chopped
  • 2 garlic cloves, chopped
  • 1½ teaspoons ground cumin
  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • salt

Cook the beans in a pan of boiling salted water for 5 minutes. Add the herbs, cover and simmer for a further 5 minutes. Drain, reserving some of the cooking liquid.

Place the cooked beans in a blender or food processor with the chillies, garlic, cumin, 2 tablespoons of the oil and 3–4 tablespoons of the reserved cooking liquid. Process to a smooth paste, season to taste and add a little more cooking liquid if it is too dry. Transfer to a serving dish and chill until required.

When ready to serve, heat the remaining oil in a non-stick frying pan and fry the onion briskly until golden and crisp. Spread over the dip and serve with crudités or wholemeal pitta breads.

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