Serves 4 – 6
Broad beans are also known as fava beans and can easily be turned into delicious dips. I’ve adapted my favourite guacamole recipe from Lourdes Nichols The Complete Mexican Cookbook for this great seasonal alternative. As well as tasting great it’s a much better behaved dip than guacamole as it won’t discolour!
- 300g broad beans (the frozen variety is fine here)
- 2 ripe tomatoes
- 3 sprigs fresh coriander, finely chopped
- 2 spring onions, finely chopped
- 1 green chilli, finely chopped
- Juice of ½ lemon
- ¼ – ½ tsp fine sea salt
- ¼ tsp ground black pepper
- ½ tsp sugar
- 1 – 2 tbsp creme fraiche
- Boil the broad beans in lightly salted water for five minutes. Drain and refresh with cold water. Allow to cool then pop the bright green beans from their jackets.
- Mean while mix all the other ingredients together except the creme fraiche and leave for between 30 minutes to two hours to allow the flavours to meld together.
- Place the cooked beans into a food processor with the creme fraiche. Blitz until you have a smoothish purée. Stir the bean purée into the tomato mix. Serve with tortilla chips or crudités.