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Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I'd made a quantity of broad bean dip for a party, using the recipe from Madhur Jaffrey's fabulous book "World Vegetarian Cooking". There was some left over, but not quite enough for guests popping in next day, so I blended a can of tuna in with the leftovers. The result was so good I've decided it's a recipe in its own right. So here you are, 2 for 1! The dried and split beans come from our local middle eastern shop, but you could substitute many other pulses, or even use fresh broad beans.

Ingredients Nutrition

Directions

  1. Soak the dried broad beans overnight, then drain.
  2. Put the broad beans, garlic, 1 tablespoon of the olive oil and 1 litre of fresh water into a medium saucepan.
  3. Bring gently to the boil, then cover and simmer until the beans are tender, about 50 minutes.
  4. Drain the beans, retaining the water.
  5. Put the beans and garlic into a food processor.
  6. Add salt, cumin, paprika and cayenne and half the rest of the oil.
  7. Process, adding additional oil and/or water to suit your taste preference.
  8. (You can stop the recipe at this point and serve the puree cold as a dip or hot as a side dish, or continue on….).
  9. Drain the oil from the tuna and add the fish to the processor.
  10. Add lemon juice to your taste.
  11. Serve cold as a dip.