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Moroccan Broad-Bean Dip

This recipe was inspired from the Sainsbury’s Magazine several years ago and since then it has become one of my signature dips – it absolutely delicious and very seasonal!  Serve with strips of toasted pita bread.
2.5kg (5lb 6oz) fresh Broad Beans in the pod, to yield about 450g (1lb) once podded
3 tablespoons Extra Virgin Olive Oil, plus extra for drizzling
1 clove Garlic, peeled and crushed
¾ teaspoon ground Cumin
Salt, freshly ground black pepper and cayenne pepper to taste
½ teaspoon Paprika
2 teaspoon finely chopped Parsley

  1. Cook the broad beans for 6 minutes in boiling water, drain (reserving the liquid), refresh with cold water and peel to remove their leathery skins.  Place the broad beans, olive oil, garlic and cumin into a food processor and blend until smooth (if the mixture is too thick add some cooking liquid)  Add salt, freshly ground black pepper and cayenne pepper to taste.
  2. To serve, drizzle with a little extra virgin olive oil and sprinkle with paprika and chopped parsley.  Serve with toasted pita bread.

Toasted Pine Kernels, Sunflower and Pumpkin Seeds

1 x 100g pack Pine Kernels
50g (2oz) Sunflower Seeds
50g (2oz) Pumpkin Seeds

  1. Toast the pine kernels and the sunflower and pumpkins seeds in a frying pan over a low heat for 2 minutes, tossing, until the pine kernels are lightly tinged brown.

Toasted Pita Bread

2 garlic cloves, crushed
6 tablespoons Olive Oil
4 Brown Pita Breads
2 tablespoons fresh Thyme or Rosemary, finely chopped
1½ teaspoons Malton Sea Salt

  1. Preheat oven to 180°C (350°F) Gas 4.  Stir garlic into oil.
  2. Cut each pita into 5 strips.  Place pita strips split side up in a single layer on baking sheets.
  3. Brush with garlic olive oil and sprinkle evenly with thyme, salt and pepper.
  4. Bake until crisp and golden brown (about 15 minutes).  Cool and serve at room temperature.

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