Beryl has provided this beauty. Thanks Beryl
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
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.