This recipe is adapted from Mariana Esterhysen from Mariana’s in Stanford, one of my all time favourite country eateries. I ate her version of this dip as a starter when I went for lunch a few years back and she gladly passed the recipe on to me.
I’m quite besotted with broad beans actually, also known in some parts as fava beans. I love to eat them quite simply tossed through pasta with bacon and pesto, or sautéed in butter with salt and pepper. They are lovely in leafy salads and work nicely in a nicoise. They also make a fabulous vegetable when accompanying lamb on a dinner plate, or under a grilled piece of fish.
The texture of the broad beans change along their life cycle and as the season progresses The younger ones are sweeter and can be eaten without being skinned. As they get a bit older it is necessary to take out the inner white casing to releases the beautiful emerald green gems.
I have adapted it slightly and gave it a spritz of lemon, and used my roasted garlic paste instead of fresh garlic. Mariana also included 1/2 t of chopped anchovy which I would have added if I hadn’t already snacked on the rest of my jar.
Recipe | serves 4 as a snack
- 1 cup and a 1/4 (approximately) of shelled broad beans (1 kg of beans in the pod)
- 3T olive oil
- 3T grated Parmesan cheese
- 3 – 4 mint leaves
- juice of 1/4 of a lemon (aprox)
- 1 t roasted garlic / or 1/4 t fresh pressed garlic
- salt and pepper to season
Cook the broad beans in a pot of salted boiling water for about 3 – 4 minutes and then drain and refresh under cold water. In a food processor, pulse the beans with all of the other ingredients except the olive oil. Add the olive oil slowly while the machine is on until you get the desired consistency. Make sure you taste as you go and adjust the salt, pepper and lemon juice to your liking.
I ate this with home-made melba toast which I prefer to crackers as they are fat-free. I simply thinly slice a stale loaf of bread with an electric carving knife, and place the bread on a rack on a baking tray in the middle of my oven. I turn it on to 150 C on convection (fan), and allow them to dry out and turn a very light brown colour. This take about 25 – 35 minutes. If you are using conventional heat, you may need to turn the slices around. Melba toast stores well in a sealed container and is a great way to turn a stale loaf of bread into something worthwhile.
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