I’ve been trying to make this dip for a while but trying to source fresh Broad Beans is really difficult. The possums always win when I try to grow them, and as they are a very seasonal bean so finally I gave in and opted for frozen Broad Beans which are now readily available from most of the larger supermarkets pretty much year round.
I love my dips and they and to be one of the main stays for my lunches when I hike and as such I like a bit of variety. When I first tasted this dip it didn’t do much for me but by the end of my lunch I was looking for more. Not because the quantity was too little but because the flavour tends to sneak up on you and become very moorish.
This is one of the more fiddly dips to make, not because the recipe is complex but because of the tedious jobs in removing the outer skins from the beans themselves. The drying time is also much longer than when making Black Bean Dip or Hummus. Having said that it’s well worth the effort based on taste alone.
I also like a bit of spice to my food so will usually add small amounts of chilli just to provide a bit of kick. The chilli is optional and if you aren’t a spice lover I would suggest either leaving it out or adding very small amounts at a time so that you don’t overdo it. I loved the 1/8 teaspoons amount I added to this dip but Gill found it a bit too spicy for her tastes.
Approximate serving (dry weight): 64 grams
Approximate calories/serving: 819 calories
600grams Frozen Broad Beans
1 tablespoon Lemon juice
3 teaspoons Minced garlic (add more or less depending on your taste)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Sumac
3 teaspoons Cumin
1/8 teaspoon Chilli Powder
1/4 Cup Olive Oil (use this when mixing the dip)
1 tablespoon Olive Oil (use when rehydrating )
Frozen Broad Beans are now readily available from larger supermarkets
Add the Broad Beans out of the packet Beans in a Saucepan of boiling water. Increase the heat and leave in the water for 4 minutes to cook.
Remove the beans from the hot water and rinse through with cold water then remove the skins
Broad Bean dip mixed in food processor ready to dry.
Dip half way through the drying process. After about 8-10 hours use a spoon to cut into the semi dry mix to break it up and allow extra air movement. This dip takes longer to dehydrate than the other dips I prepare.
Place into a bowl and grind the large lumps out with a pestle. Alternatively place back into a dry food processor to crush the last of the lumps
Ground down with last bit of drying. One fully dry allow to cook and store in an airtight container until ready to use. I have kept this mix for 4 weeks without any problems provided the mix is fully dry and you use a good container and I would expect this to last much longer
Serve on flat bread, corn chips or dry biscuits or eat straight with a spoon. The mixture is easy to eat as soon as you have added the oil and water