When broad beans are out of season this dip works well made with peas. A combination of the two is great too. Add some very thinly sliced prosciutto for a meaty element - the saltiness works well with the lemony freshness of the dip.
- 500 gm podded broad beans (about 2kg unpodded)
- ¼ Spanish onion, finely chopped
- 1 small garlic clove, finely chopped
- 100 ml each extra-virgin olive oil and olive oil
- 1/3 cup (firmly packed) mint, coarsely chopped
- 1 lemon, finely grated rind and juice only
Garlic and lemon crostini
- 80 ml (1/3 cup) extra-virgin olive oil
- 1 lemon, finely grated rind only
- 24 thin slices sourdough bread (about 1 large loaf)
- 1 garlic clove, halved
- 1Preheat oven to 200C. For garlic and lemon crostini, combine oil and lemon rind in a bowl, season to taste. Place bread in a single layer on oven trays, drizzle with oil mixture, turn and repeat. Bake, turning once, until golden and crisp (4-6 minutes), then rub with cut-side of garlic and cool to room temperature. Makes 24. Garlic and lemon crostini will keep stored in an airtight container for 1 week.
- 2Blanch broad beans until just tender (1-2 minutes), then refresh. Drain, remove skins (discard), combine in a food processor with onion and garlic and pulse until coarsely crushed. Transfer to a bowl, stir in oils, mint, lemon rind and juice, season to taste and serve with garlic and lemon crostini.
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