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
Then serve it on your new Kathie Winkle plates!