Broad Bean and Pea Dip
Each August during my annual month off, I prefer to travel to somewhere new to soak in the sun, take endless photographs, write postcards and sample the local food offering. Returning back home brimming with ideas with my palatal alterations eager to try it in my own kitchen but with my own spin using my spice cabinet and the produce we have available in the local supermarkets.
Last month I visited the Cotswold for the first time in my life. My family home is actually shockingly close to the area but per-Covid I hopped on a plane in pursuit of guaranteed sunshine. This year provided a unique opportunity to explore what is at our doorstep and so I finally made it to one of the UK’s most scenic places. It appears to have something of a culinary scene with local farm to table approach in many of the pubs and restaurants.
Broad beans and peas, a very British combo, was apparent in many forms on most of menus. One place in particular presented it in a crushed form on a crostini. Which was simple but packed with a satisfying flavour. So back home I was on a quest to create something with this combo which is still in season through September before the autumn winds shift our attention to heartier meals. I tempered it using cumin and garlic like we would a daal. The result? A lip smackingly good dip which is packed with nutrients. Pea and broad beans are loaded with protein and fibre as well as folate, magnesium, vitamin A K and E. Along with olive oil and garlic’s anti inflammatory properties this dish packs a punch on the taste buds and nutritions alike.
It is super easy to make and currently in season. I had it gram flour pancakes but it will go great as part of a mezze or on toasted sour dough.
THE RECIPE
Tempered Broad Bean and Pea Dip
prep time: 15 minutes
cooking time: 10 minutes
As part of a mezze or for 2 as a meal
INGREDIENTS
- 100g Broad Beans ( in pods or from a jar)
- 50g Peas or Petit Pois
- 4 Tbs Olive oil
- 1 tsp cumin
- 2 garlic cloves sliced
- Salt and Pepper to taste
method
- If using broad beans in a jar skip the first two steps, bring a saucepan of salted water to boil and drop the de shelled beans into to cook till tender (about 10 minutes). Drain and set aside to cool for 15 minutes.
- Once cooled remove the outer peel of the bean and set asid while cooking the peas.
- In a separate saucepan boil salted water to cook the peas (about 5 mins). Drain.
- In a food processor (or a pestle and mortar if you are old fashioned like I am) grind the beans and peas along with seasoning till it becomes a smooth dip. Transfer to a bowl, which will keep for 2-3 days in the fridge.
- Once ready to serve, heat a pan with olive oil and cook the cumin seeds and garlic till the garlic is golden but not browned. Remove and garlic on to kitchen roll.
- Pour the spice oil over the dip and garnish with the garlic slices to serve immediately or at room temperature.