Broad (fava) bean and mint dip Restaurants, Wine, Travel, Opinions

Broad (fava) bean and mint dip recipe

Reviewed By

Sue Dyson and Roger McShane
Food Style: International

This recipe is a way of using up broad beans (called fava beans in some parts of the world) that are too large for normal use. Broad beans that have been left for too long before they are picked develop an unpleasant ‘chalky' texture. Well, if you get some broad beans like this, turn them into a vibrant, tasty dip that is perfect for evening drinks teamed with a glass of Riesling or rose.
The secret is to add enough olive oil to ensure the perfect texture.
2 cups shelled broad beans
1 tablespoon chopped fresh mint
2 tablespoons lemon juice
150 mls (5 oz) extra virgin olive oil
Put a large pot of water on to boil. When it is at a rolling boil, add the broad beans a few at a time so that it does not go off the boil. (This ensures that the colour is retained in the beans.)
Cook until tender. Refresh under running cold water then remove the outer skin from the broad beans to reveal the green inner part of the beans.
Add the beans, mint, lemon juice and salt and pepper (to taste) to a food processor and blend until reasonably smooth. Now, with the motor running, add the olive oil a little at a time ensuring that it is fully incorporated. Keep adding oil until the mixture reaches a creamy consistency suitable for a dip. The amount of olive oil you need to add will depend on the age of the beans.
[Note: For a variation add a finely-chopped fresh chilli.]
Serve on grilled bread or toast.
© Sue Dyson and Roger McShane, 2004
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.
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