Sunday, April 2, 2017

Broad Bean Dip

This recipe came from Jan Pitzo.  She made it during our study of white wines on 3/31/2017. She is taking a Spanish cooking class. It was delicious.

Broad Bean Dip
1 lb 2  oz shelled fresh or frozen broad beans (I used canned)
5 tbsp olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
1 tsp ground cumin
1 tbsp lemon juice
6 oz water
1 tbsp fresh mint, finely chopped
salt and pepper


1. Fresh broad beans should be added to a saucepan of boiling salted water. Cover the saucepan and simmer gently for 10 minutes. Drain the beans and run them under fresh cold water. The outer shells should be easily peeled off now; make sure they are all removed. Frozen broad beans should be allowed to thaw completely, and then have the outer shells removed. (Remove outer shells of canned as well)

2. Heat 2 tbsp of the olive oil in a frying pan/skillet. Add the garlic, onion, and cumin. Combine these over medium heat. The first fragrant smell of the onion and garlic will mingle with the spicier cumin, and as soon as the onion is softened and translucent, you can add the broad beans.
3. Stir the mixture over a medium heat for 5 minutes, combining all the ingredients thoroughly.

4. Let the mixture cool slightly, then transfer to a food processor. Add lemon juice, the remaining 3 tbsp of olive oil, water, and mint. Process the mixture until it is a smooth paste. At this point, taste the dip and season with salt, pepper, and even a little lemon juice or mint, as you like.

5. Heat the mixture over a low heat in the frying pan. When warm, transfer to small bowls. Dust the dip with a tiny amount of paprika or the ground cumin to make it look as appetizing as it will taste.

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