Name: Creamy Broad Bean Dip Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups cooked broad beans (fresh or frozen, shelled); 2 cloves garlic, minced; 2 tablespoons tahini; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon ground cumin; Salt to taste; Freshly ground black pepper to taste; A drizzle of olive oil; Chopped fresh parsley; Pinch of smoked paprika or ground sumac (optional)

Description

This delicious broad bean dip is a creamy, flavorful spread perfect for appetizers or snacks. Made with tender broad beans blended with garlic, lemon juice, olive oil, and a touch of tahini, it offers a refreshing and nutritious alternative to traditional hummus. Ideal as a dip for fresh vegetables, pita bread, or crackers, this recipe is easy to prepare and brings the vibrant tastes of Mediterranean cuisine to your table.

Ingredients

Main Ingredients

1 1/2 cups cooked broad beans (fresh or frozen, shelled)
2 cloves garlic, minced
2 tablespoons tahini
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
Salt to taste
Freshly ground black pepper to taste

For Garnish

A drizzle of olive oil
Chopped fresh parsley
Pinch of smoked paprika or ground sumac (optional)

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Instructions

Prepare the broad beans: If using fresh broad beans, blanch them in boiling water for 3-5 minutes until tender, then drain and peel off the outer skins. If using frozen, thaw and drain them well.
Blend the ingredients: In a food processor or blender, combine the cooked broad beans, minced garlic, tahini, lemon juice, ground cumin, and a pinch of salt and pepper.
Process until smooth: Pulse the mixture while slowly adding olive oil until the dip becomes creamy and smooth. Stop and scrape down the sides if needed to ensure even blending.
Adjust seasoning: Taste the dip and adjust the salt, pepper, or lemon juice as desired to enhance the flavor.
Serve: Transfer the dip to a serving bowl, drizzle a little olive oil on top, and sprinkle with chopped fresh parsley and a pinch of smoked paprika or sumac if using.

Notes

You can substitute broad beans with fava beans if unavailable.
Peeling the broad beans after cooking results in a smoother dip texture.
This dip can be stored in an airtight container in the refrigerator for up to 3 days.
Serve chilled or at room temperature for best flavor.
Add a teaspoon of water or more olive oil if the dip is too thick while blending.