Broad Bean Dip

This fancy-looking and delicious dip is basically just a can of beans presented beautifully.



1 tin broad beans

1 lemon

3 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon salt flakes

1/2 teaspoon cayenne pepper

1 red onion, finely chopped

3 tablespoons tahini

1/4 cup pitted olives

1/2 of a red pepper

3 tablespoons parsley, finely chopped



Sautee 3/4 of the onion in a teaspoon of the oil in a saucepan until soft, about 7 minutes on low heat. Add the beans and the gloopy bean-water from the can. Add the cumin, cayenne and salt.  Remove half the beans and bean water and blend. Add back to saucepan, turn heat to medium and simmer for 2 minutes. When the mixture starts bubbling, remove from heat, squeeze the lemon in, add the rest of the olive oil and stir.

Place in a serving bowl and drizzle the tahini over. Decorate with the olives, parsley, pepper and onion. Serve with the freshest bread you can get hold of – but crackers work well too.

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