This dip looks just like guacamole – with one big difference. It’s made with broad beans and not an avocado in sight! Their flavour is just as mild as avocado, and once pureed, the texture is similar too. The beans also retain their pretty green colour, unlike avocadoes which will brown once stored as a dip, so this is a great make-ahead recipe. These ingredients make the most enormous amount so this is a winner for those feed-a-crowd occasions.
Don’t let your imagination stop at using this one as a dip either. Try it as a pasta sauce, a topping for baked potatoes and as a sandwich or wrap filling with some crunchy carrots and sprouts.
Ingredients
6 cups water
1kg broad beans
60ml olive oil
60-100ml reserved cooking liquid
1 lemon, zested and juiced
1 teaspoon fresh or minced coriander
2 teaspoons cumin
1 teaspoon ginger, grated, minced or powdered
1-2 cloves garlic, minced
1 small chilli, diced finely
Method
Bring your six cups of water to the boil in a medium saucepan. Add the broad beans, cover, reduce the heat, and simmer until tender. Drain, reserving the liquid, and cool. Pinch the beans to pop them out of their pods if you wish, otherwise leave whole.
Add the steamed broad beans, lemon zest and juice, coriander, cumin, ginger, garlic and chilli to the bowl of a food processor.
Pulse until a thick paste forms. With the motor running, drizzle 60ml of the reserved cooking liquid and 60ml of the olive oil through the chute.
Check the consistency and flavour. Add salt and pepper to taste. If the dip is too firm, add up to 30ml more olive oil and cooking liquid, checking after each addition, using the same
Method
.
Use as a dip with vegetable sticks, or as a replacement for guacamole in any Mexican dish.
Author
Jo Douglas
Hurstbridge