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