Beryl has provided this beauty. Thanks Beryl

Ingredients:

Approx 500 – 600g fresh broad beans podded with skins slipped off.

  • 1 large garlic clove, crushed
  • 2-3 teaspoons ground cumin
  • 1 tablespoon lemon juice
  • 1/8 – ¼ cup (30-60ml) extra virgin olive oil, plus extra for serving
  • 1/4 teaspoon sumac, plus extra for serving (can substitute lemon zest – amount to your taste – teaspoon or so)

Note: You may have to adjust all seasonings to get the right taste as I have modified this recipe from another recipe using frozen broad beans.

Recipe:  http://www.taste.com.au/recipes/13878/middle+eastern+broad+bean+dip   which uses frozen broad beans.1kg fresh broad beans will give you 350g podded beans.

Toasted pitta or Turkish bread, to serve

 Method:

Bring a large saucepan of water to the boil and cook broad beans for 2 minutes. Drain and plunge into cold water.

Place broad beans and remaining ingredients in a food processor and process until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with a little extra oil and sprinkle lightly with extra  sumac. Serve with pitta or Turkish bread.

About Michael D

Member of the Glenelg North Community Garden, Adelaide South Australia. Member of the Marion Writers Group and writing about the fascinating topic of our future. Member of SA Recreational Cycling Club. Interests in cycling for sport, socialising, health, transport and the frugal use of declining natural resources. Member of Beyond Oil South Australia. Particularly interested in the decline in world oil supplies (Peak Oil) and the effect this will have on economies based upon growth. B. Bus in Information Technology and Public Administration. A career in Information Technology.

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