Broad Beans Dip

A lot  happened at Pebble Soup HQ's in May, the best news being that more and more of you are reading the tribulations and recipes of its participants. The best loved posts, this past month, came from two different angles. the interview with Paul Hollywood at the Vintage Inn summer cake party was one and the campaign for an unusual spring ingredient: Turkey was the other. May give-away has not been forgotten and will be posted tonight, so please do come back for a visit later.

But before you go, I'd like to fast forward a little to June. At the beginning of the month, I will be hosting Fabulicious' event : Family friendly Fridays so I thought that I would talk the talk, walk the plank, wave my rolling pin, in one word that I would enter May's round up hosted by Clare at The Vegetarian Experience. I chose an easy dish, quick to make it can be adapted to the all sort of eaters from fussy to sophisticated, all in all "a good one for a family".


This recipe can be served as starter with pitta bread, flat bread or displayed in large spoons for a bit of fun.

1lb/500g broad beans, shelled
1tsp/5ml ground coriander
1tsp/5ml ground cumin
1tsp/5ml turmeric
1 cloves garlic, crushed optional on account of tast
juice of 1 lemon
2tbsp/20ml olive oil
salt and pepper

1. Cook the beans in boiling water until tender, about 5 minutes. Drain, reserving the liquid.

2. Place the beans and spices in a liquidiser and blend for 30 seconds.

3. Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée.

4. Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.

5. Season to taste and serve with crudités or bread and a sprinkle of turmeric.

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