Crushed broad beans

Crushed broad beans

By
From
New Feast
Serves
4
Photographer
Alan Benson

This garlicky paste appears in one of our earlier books (Saha). We created it as an accompaniment for flattened, char-grilled chicken, after enjoying a similar dish on one of our visits to Lebanon. We had such enthusiastic feedback that we offer it again here as a standalone dip or spread. Beware, it’s fiendishly addictive.

Ingredients

Quantity Ingredient
1kg fresh broad beans, (about 200 g podded weight)
1 garlic clove, crushed with ½ teaspoon sea salt
1 shallot, very finely diced
1/4 cup coriander leaves, finely chopped
50ml extra-virgin olive oil
pinch cayenne pepper
freshly ground black pepper
1 lemon, juiced

To serve

Quantity Ingredient
4 slices sourdough toast
2 big handfuls mixed leaves
pinch cayenne pepper
best quality extra-virgin olive oil

Method

  1. Bring a saucepan of salted water to the boil and blanch the broad beans for 2–3 minutes, although the time will somewhat depend on their size. Tip into a sieve to drain, then peel them and set aside to cool completely.
  2. Pound the garlic and salt to a smooth paste. Next, add the broad beans and all remaining ingredients, one by one, to the mortar and pound to a rough, sludgy kind of paste. It’s much easier to do this in a food processor, but take care you don’t over-process. You definitely want to retain some texture.
  3. When ready to serve, mound the beans onto slices of toasted sourdough and top with a mixture of leaves. Add a pinch of cayenne, then drizzle with extra-virgin olive oil and serve.
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