It's been a good week here at Rhubarb and Beans HQ. Plenty of sunshine, camping, good food and fabulous friends. May the summer holidays continue like this please!
One of my oldest and most wonderful friends came to visit last week with her precious 10 week old son. I managed to sneak lots of cuddles and was once again reminded of just how quickly our little ones grow up...
She also bought gifts for us of fresh produce from her local farm. They run a great honestly box system and this time she bought sweet geraniums, a huge bunch of beetroot and heaps of broad beans. Now I love to eat broad beans but am always put off buying them due to the fiddly skinning of them. These however were not going to waste so I got the kids on task and we soon got through it.
I decided to turn them into a batch of one of my favourite simple dips. This makes plenty so can be used in a variety of ways for several days if kept in the fridge. I like mine best simply with homemade flatbreads or pittas but it's also great used as a sandwich or wrap filling. I've not tried it stirred though pasta but I imagine it would work well, perhaps freshened up with some juicy red tomatoes. Experiment and enjoy...
- 350g broad beans, blanched and skins removed.
- 1 garlic clove, chopped or crushed.
- Zest and juice of a lemon.
- Olive oil (begin with approx 4 tbsps).
1. Place all the ingredients into a food processor.
2. Blitz until resembles a coarse puree. (n.b if you prefer your dip smoother continue to blend and loosen with more olive oil or water as required).
3. Taste and season with salt and pepper.
You can replace the broad beans with peas to similar effect but with a sweeter result. You can also add a little ground cumin to the mix if required.