Thursday, May 12, 2011

Broad Bean and Dill Dip

This is a very yummy dip inspired by my love of broad beans (mmmmmmm!) and by a lovely white bean and dill dip which was served at the now defunct Clearlight Cafe in Adelaide. Many lunches of my undergrad were spent there.

What you'll need:
  • 1 can Broad Beans (you don't have to double pod these, but I suppose you could use cooked fresh, young tender ones or double podded old ones)
  • 2-3 cloves of garlic
  • 2 Tbs Tahini
  • Juice of 1 lemon
  • a good handful of fresh dill
  • Plenty of salt and pepper
Drain (and reserve) the liquid from your can of beans. Then just dump all of the ingredients into your food processor and whizz it up! Taste it and add more salt, pepper, garlic, and/or lemon juice to your taste.

Then serve it on your new Kathie Winkle plates!

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