We've had an abundant crop of broad beans in our Community Veggie patch over the past month. I love to eat them, straight from the pod, when they're small. Larger, older ones are great in this dip, inspired by Yotam Ottolenghi, which also doubles as a spread on toast for brunch the following day. You can substitute frozen broad beans if you don't have fresh ones.
- Prep Time : 25 minutes
- Cook Time : 4-5 minutes
- Yield : 6 -8
Blanch the broad beans in boiling salted water for 2 - 3 minutes. Drain well, run under cold water and drain again.
Peel outer skin of the beans and set aside a handful for the garnish. Place remaining beans and avocado flesh in a Thermomix or food processor along with the lemon juice, garlic salt and 2 tbsp olive oil.
Process until almost smooth. Taste and add more lemon juice and/or garlic, to taste.
Heat the remaining 1 tablespoon of oil in a small frying pan over medium heat. Add the cumin seeds and fry until fragrant, being careful not to let them burn. Add the sliced red onion and lemon skin and fry for 1 -2 minutes. Remove from heat and stir in the reserved broad beans and a pinch of salt.
Spoon the broad bean mix into a bowl and top with the cumin-red onion mix. Serve with veggie sticks and crackers.