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.
- 8 ounces skinned and split dried fava beans (broad beans)
- 4 cloves garlic, peeled
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1⁄2 teaspoon cayenne pepper
- 1 (200 g) can tuna in vegetable oil
- 1⁄2 lemon, juice of
- Soak the dried broad beans overnight, then drain.
- Put the broad beans, garlic, 1 tablespoon of the olive oil and 1 litre of fresh water into a medium saucepan.
- Bring gently to the boil, then cover and simmer until the beans are tender, about 50 minutes.
- Drain the beans, retaining the water.
- Put the beans and garlic into a food processor.
- Add salt, cumin, paprika and cayenne and half the rest of the oil.
- Process, adding additional oil and/or water to suit your taste preference.
- (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 .).
- Drain the oil from the tuna and add the fish to the processor.
- Add lemon juice to your taste.
- Serve cold as a dip.