Special Diet

  • 375 g (12 oz) fresh or frozen broad beans
  • 50 g (2 oz) parsley, roughly chopped
  • 50 g (2 oz) fresh coriander, roughly chopped
  • 1—2 green chillies, deseeded and chopped
  • 2 garlic cloves, chopped
  • 1½ teaspoons ground cumin
  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • salt and pepper

Cook the beans in lightly salted boiling water for 5 minutes. Add the parsley and coriander, cover and simmer for a further 5 minutes. Strain and reserve some of the cooking liquid.

Combine the beans with the chillies, garlic, cumin, 2 tablespoons oil and 3—4 tablespoons of the reserved cooking liquid in a food processor or blender. Process to a smooth paste and season to taste. Add a little more of the cooking liquid if the mixture is too dry. Transfer to a serving dish and chill.

Heat the rest of the oil in a nonstick pan and fry the onion briskly until golden and crisp. Spread over the dip. If liked, serve the dip with wholemeal pitta bread or crudités.

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