Name: Broad bean dip
Cook time: 10 min
Total time: 10 min
Ingredients: 500 gram (1 pound) frozen broad beans (fava beans); 1 clove garlic, crushed; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 2 tablespoon olive oil; 1 tablespoon lemon juice; 1 tablespoon finely chopped fresh mint; 1 tablespoon olive oil, extra; 1/4 teaspoon smoked paprika, extra

Broad bean dip

This creamy vegan dip combines healthy broad beans with the flavours of mint, lemon, cumin and paprika. It's the perfect addition to your next party menu

Makes 1.75 Cup

Cook

10M

Ingredients

500 gram (1 pound) frozen broad beans (fava beans)

1 clove garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

2 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon finely chopped fresh mint

1 tablespoon olive oil, extra

1/4 teaspoon smoked paprika, extra

Method

1.Cook beans in medium saucepan of boiling water until tender; drain, reserving some of the cooking liquid. When cool enough to handle, peel away grey-coloured outer shells from beans.

2.Blend or process beans with garlic, spices, oil, juice, mint and enough of the reserved cooking liquid until mixture is smooth.

3.Serve dip drizzled with extra oil and sprinkled with extra paprika.

Dip can be made a day ahead; store, covered, in the refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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