Yet more things to do with Broad Beans – essential when one’s personal harvest has been (bean?) too successful! This is delish though, so do give it a whirl!
Is it a dip? Is it a hummus? Is it a pesto? I’m not sure to be honest, but what I do know is that it can any of the above, but most importantly what it definitely is is DELICIOUS!
It is also really simple. So, if like me you are staring down the barrel of another three to four weeks of non-stop bean eating, this little whizzo of a dish will make a refreshing change in how to eat your beautiful sweet Broad, (Fava), Beans!
I created this the same night I tested out the Retro Tuna Plait recipe, and the two things together were just amazing!
Ingredients (makes about 200 ml of dippy/hummusy/pestoy/saucy thing)
- 2 generous handfuls of Broad Beans in their pods
- 2 tbsp pine nuts
- 1 clove garlic, peeled and roughly chopped
- Juice of half a lemon
- 1 tbsp Extra Virgin Olive Oil
- 1 1/2 tbsp Natural Yogurt
- 1 tsp sweet smoked paprika
- Sea salt to taste
Method
- Pod, skin and blanch the Broad Beans.
- Place all the ingredients into a blender/processor, and blend until smooth.
- If a little too rough, add more yogurt a little at a time until the mix blends into an almost smooth consistency. I like a little texture to my hummus, but some prefer their totally smooth, so blend according to your preference.
- Place in a bowl, drizzle a little more EVO over the top. I decorated mine with a vibrant orange nasturtium flower (edible), but herb flowers, calendula petals or some other edible flower would make a lovely garnish against the fresh green colour of the dish.
Although I used this like a vegetable condiment to my Retro Tuna Plait, this goes really well as a topping for toasted sourdough crostini; a dip for crudities, or even swished through long pasta with heaps of grated parmesan and black pepper.
