Broad Beans. Part 2

Broad beans part two.

Wow. At last, I have got round to finishing the broad bean post and too late for most of you I imagine. The last of ours are hung in the barn ready for saving as dry beans.
Today I’m going to share two ways of making a lovely dip with middle eastern flavours.

Use the first if you have bountiful vibrant green newly picked beans and want to eat them fresh.

The second is for long-term storage.

Luckily both recipes work with frozen beans and make a nice change from hummus.
The second is a cunning way to preserve beans by dehydrating them. When this jarful of goodness is finished you can turn it into a dip any time you like, even take it backpacking or camping and it still tastes delicious.

Version 1. Fresh broad bean dip.

500 g shelled broad beans.
5 tbsp good olive oil
1 onion finely chopped
1 tbsp ground cumin
1 garlic clove finely chopped.
1 tbsp lemon juice
175ml water.
1 tbsp finely chopped fresh mint.
Paprika.
Salt and Pepper to taste.

Bring a large saucepan of lightly salted water to the boil
Add the beans and simmer for 7 mins
Drain and dump into a bowl of iced water to stop the cooking.
Remove and discard the outer skins.

Heat 1 tbsp oil in a pan and add garlic onion and cumin, cook on a low heat being careful not to burn the garlic or cumin
When the onion is translucent add the shelled beans and cook for 5 minutes.
Transfer everything to a food processor with the lemon juice, remaining oil and mint and water.
Whiz to a puree and taste for seasoning. Scoop out and sprinkle with paprika and extra olive oil if liked.
Serve with crusty bread.
It’s really good!

Version two.
Same ingredients except I added a slice of preserved lemon which boosted the flavour and don’t add the oil until you use it.

Prepare the beans in the same way.
Add onion, garlic and cumin to the water and bring to a boil simmer until the onion is soft.
Note do not fry in oil as the end product won’t keep if you do.
Add the beans and a little more water if needed and bring back to a boil.
Tip into a food processor adding lemon, lemon, juice and mint.
Whiz to a purée and add salt and pepper to taste. And allow it to cool
Spread out onto dehydrator trays, Using either greaseproof paper or use the sheet designed for fruit purée.
Dehydrate on a low heat until dry and brittle, it looks awful at this point but don’t worry all will be well.
Grind in a coffee mill.
This gives you a nice green powder add half a teaspoon of cornflour, this helps both with rehydration and keeping the powder as powder.
This is an ideal glut solution so doubling or tripling the quantities is the way to go.
Put into a sterilised jar and label.
Store in a dark place.

TO USE
Add 1 quantity of powder to two quantities of boiling water stirring well.
Now you have some choices,
At home add extra virgin olive and stir until you have a good consistency, check for seasoning and eat.
Add two tablespoons of Greek yoghurt and I of oil, check seasoning and eat.
For camping, measure one serving into a zip-lock bag and, add a single salad serving of olive oil from one of those little packets with the water at the same time and squidge around in the bag.
Eat with crisps or bread sticks.