The Arabic Food Recipes Kitchen invites you to try Middle Eastern broad bean dip recipe. Enjoy Middle Eastern cooking and learn how to make broad bean dip.
Preparation Time10 minutes
Cooking Time 2 minutes
Makes 1 cup
600g frozen broad beans
2 large garlic cloves, crushed
3 tsp ground cumin
1 tbs lemon juice
1/4 cup (60ml) extra virgin olive oil, plus extra for serving
1/4 tsp sumac, plus extra for serving
Toasted pitta or Turkish bread, to serve
- Bring a large saucepan of water to the boil and cook broad beans for 2 minutes. Drain and plunge into cold water. Drain again and remove the outer skins.
- Place broad beans and remaining ingredients in a food processor and process until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with a little extra oil and sprinkle lightly with extra sumac. Serve with pitta or Turkish bread.
- This is also nice in sandwich wraps or with a mezze plate.
1kg fresh broad beans will give you 350g podded beans. To prepare fresh beans, remove beans from pods and slip off skin.
Fresh Living - 12 September 2005, Page 42
Recipe by Rebecca Truda
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