- 1 kg fresh broad beans in their pods
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- Freshly squeezed juice of 1 Misfit lemon
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon tahini (well-stirred) optional
- 1 tablespoon cold water
- Handful fresh Misfit curly parsley, chopped
- S&P
- Take the beans out of the pods.
- Bring a medium pot of salted water to a boil and drop the shelled broad beans in the water. Blanch for 2-3 minutes, until tender.
- Drain the beans, run them under cold water until they are completely cold (this is to stop the cooking process)
- Some recipes call for taking the shell off the beans, but its not necessary. Just make sure you blend the dip well!
- Place beans, garlic, cumin, lemon juice, olive oil, tahini, water and parsley in a food processor (you can also use a hand blender). Pulse until smooth and combined. Or if preferred leave the texture slightly chunky. Add salt and pepper to taste.
- Transfer to a serving bowl, drizzle with olive oil and sprinkle with a little more cumin.
- Serve with toasted pita bread, crackers or carrot sticks and enjoy.
