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    You are in: Home / Recipes / Broad Bean and Tuna Dip Recipe
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    Broad Bean and Tuna Dip

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Surfsider's Note:

    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.

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    Units: US | Metric


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

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    Nutritional Facts for Broad Bean and Tuna Dip

    Serving Size: 1 (27 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 96.3
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.7 g
    Cholesterol 1.8 mg
    Sodium 153.5 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 2.9 g
    Sugars 0.7 g
    Protein 5.9 g

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