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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A smoky, spicy bean dip Ingredients:
4 wholemeal lebanese breads |
2 cups broad beans, fresh is better but frozen is fine |
100g marinated feta cheese |
2 serrano chillies, deseeded and finely sliced |
100g ricotta cheese |
1 garlic clove, crushed |
extra virgin olive oil, to serve |
smoked paprika, hot variety |
Directions:
1. Place the Lebanese breads on 2 oven trays and lightly brush them with some of the olive oil, on both sides. Bake in the oven, turning occasionally, until crisp and lightly coloured.
2. Remove from oven and set aside.
3. Cook the broad beans in a large saucepan of salted boiling water for 5 minutes or until tender.
4. Refresh them under cold running water, drain well and peel.
5. Place the broad beans, feta, ricotta , chilli and garlic in the bowl of a food processor and process until almost smooth.
6. Transfer to a serving bowl. Drizzle with oil and sprinkle with paprika.
7. Break the Lebanese breads into large pieces and serve with the broad bean dip.
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