Ingredients

The following ingredients have 4 Servings
  • 350g podded broad beans (they will weigh about 200g when double-peeled)
  • 1 tsp cumin seeds
  • 2 cloves garlic, finely chopped
  • sea salt
  • pepper
  • 3 tbsp cooking water
  • ⅓ cup fruity extra virgin olive oil
  • ½ tsp smoked paprika, plus extra for serving (optional)

Instruction

  • <p>Bring a saucepan of lightly salted water to the boil and drop in the podded broad beans. Cook for about five minutes, then drain, reserving one-third of a cup of the cooking water. Run the drained beans under cold water for 30 seconds and double-peel.</p> <p>Heat a small non-stick frying pan and toast the cumin seeds until fragrant, keeping them moving with a wooden spoon. Tip into a mortar and pestle and grind to a powder.</p> <p>Place 2 tbsp of the cooking water in a blender with all ingredients other than the olive oil and blend to a smooth puree.</p> <p>With the motor running add the olive oil. Taste for seasoning and adjust. If the puree is too thick, thin with the rest of the cooking water. Spoon into a shallow dish and drizzle the puree with a film of extra virgin oil and a sprinkle of paprika (optional).</p> <p>Alternatively, this dip is firm enough to be piled on to garlic-rubbed bruschetta.</p>