Broad bean dip

Broad bean dip

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

Broad (fava) beans are an important part of Greek culinary history: ancient Greek law-makers even used dried ones for voting. I love to change this dip by adding feta cheese, chopped fresh mint or a pinch of dried Greek oregano. It’s also really good with chilli flakes stirred through or scattered on top.

Ingredients

Quantity Ingredient
200g fresh or frozen broad beans, shelled
salt
1 teaspoon lemon juice
1 garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
1 shallot, finely sliced, (optional)

Method

  1. Place the beans in a pan of boiling salted water. Return to the boil and cook for 2 minutes. Drain and refresh in cold water. Slip the beans out of their skins.
  2. Place the skinned beans and all the other ingredients except the shallot in the food processor, or in a bowl and use a hand-held blender. Process until fairly smooth, but leave a little texture. To serve, scatter over the shallot slices (if using).
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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