Broad beans (fava beans) make great dips and this recipe is very special because you can use older ones.
Every year Tasmanians yearn for Spring to arrive! First it heralds the onset of more pleasant weather, but more importantly we know that broad beans will only be a few weeks away.
This recipe is a way of using up broad beans (called fava beans in some parts of the world) that are too large for normal use. Broad beans that have been left for too long before they are picked develop an unpleasant ‘chalky’ texture. Well, if you get some broad beans like this, turn them into a vibrant, tasty dip that is perfect for evening drinks teamed with a glass of Riesling or rose.
The secret is to add enough olive oil to ensure the perfect texture.
- 2 cups shelled organic broad beans
- 1 tablespoon chopped fresh mint
- 2 tablespoons lemon juice
- 150 mls (5 oz) extra virgin olive oil
- Put a large pot of water on to boil. When it is at a rolling boil, add the broad beans a few at a time so that it does not go off the boil. (This ensures that the colour is retained in the beans.)
- Cook until tender. Refresh under running cold water then remove the outer skin from the broad beans to reveal the green inner part of the beans.
- Add the beans, mint, lemon juice and salt and pepper (to taste) to a food processor and blend until reasonably smooth.
- Now, with the motor running, add the olive oil a little at a time ensuring that it is fully incorporated. Keep adding oil until the mixture reaches a creamy consistency suitable for a dip. The amount of olive oil you need to add will depend on the age of the beans.
Copyright Sue Dyson and Roger McShane