A cool and zesty dip to accompany a wine and cracker night.
I was never sure what to do with broad beans. I would see them in the supermarket and think to myself, do you dry them or do you cook them, or are they mainly used in salads? It wasn't until this spring when my partner grew a lot of them in our vegetable patch that I thought to myself, 'I should probably explore this magnificent vegetable'. Now, they are my favourite thing to use. I make dips and sauces out of them or I just cook them and serve them with garlic and olive oil as a side dish to accompany my dinner. They are gentle in flavor and very easy to cook and to use. They don't break down during cooking like other beans, and they add a wonderfully earthy colour and texture to your plate.
As a dip, they are healthy and delicious. The dip goes well with pita bread, crackers or cheese, and of course wine.