Recipe: Broad Bean Dip
It’s no secret that Southern Europe knows what tastes good. But it’s also incredibly healthy. Fresh, simple seasonal produce, uncomplicated dishes, easy on the wallet and simply amazingly delicious. What’s not to like?
In Greece and southern Italy, this broad bean purée is used as a dip or as a simple sauce with meat and fish. With the different toppings, you can make it slightly different every time, so you never get bored of it.
How to make it
- Put the broad beans in a large saucepan with a lid, add the water and bring to the boil. Skim the cooking liquid if necessary.
- Lower the heat and add the chopped onion. Put the lid on the pan and cook everything for 30 minutes.
- Remove the lid, stir the beans and season them with salt. Cook the beans without the lid for another 15 minutes, until most of the liquid has evaporated and the beans are very soft. Let them cool slightly.
- Spoon the beans into a food processor or blender. Blend them into a very smooth purée, gradually adding the olive oil and lemon juice. Taste and add a little more lemon juice and salt if necessary.
- Spread the purée over a large plate. Add one of the toppings (see below) and serve with pita bread.
Toppings
Olives, tomatoes and rosemary
Heat a large cast-iron frying pan until very hot. Add 300 g cherry tomatoes and fry for 2–3 minutes until slightly charred. Add 75 g pitted Kalamata olives and 3 tablespoons extra virgin olive oil. Stir everything briefly, add 2 sprigs of rosemary broken into pieces and season the mixture. Fry everything for another 1 minute. Stir in 2 tablespoons red wine vinegar. Spread the mixture over a purée or dip of your choice and serve.
Lemon, cucumber and sesame seeds
Finely chop 1 preserved lemon (approximately 75 g), including the peel, and sprinkle it over a plate of hummus or bean purée. Add 100 g cucumber in very thin slices, a pinch of sea salt and a drizzle of extra virgin olive oil (approximately 3 tablespoons). Finally, sprinkle over 2 tablespoons toasted sesame seeds and serve.
Super-quick pickled red onion
In a small bowl, thoroughly mix 2 tablespoons red wine vinegar with a pinch of pepper and salt. Using a mandoline, thinly slice 1 small red onion or 2 shallots, add them to the bowl, toss everything together and set the bowl aside for 10 minutes. Drain the onion slices and spread them over the hummus or bean purée. Drizzle with 3 tablespoons extra virgin olive oil before serving.
Little Gem salad
Separate the leaves from one Little Gem and tear larger leaves into pieces. Put them in a bowl and mix with 4 tablespoons extra virgin olive oil, 3 oil-packed anchovies, drained and chopped, and 2 tablespoons red wine vinegar. Season with pepper and salt. Spread the salad over the hummus or bean purée.
Title: The Mediterranean Diet Cookbook
Author: Susie Theodorou
Price: €20,00
Publisher: Spectrum
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