Perfect for a light lunch. For an extra healthy meal, dunk crudites of young spring vegetables, such as baby carrots, radishes and sugar snap peas.
Ingredients
- 450g podded broad beans
- 1 garlic clove, crushed
- 1 tbsp tahini paste
- 1 tbsp lemon juice
- ¾ tsp salt
- 3 tbsp extra-virgin olive oil
- A few toasted sesame seeds to garnish
Method
- 1. Drop the beans into a pan of well-salted boiling water, bring back to the boil and cook for 4-5 minutes or until quite tender. Drain, reserving a little of the cooking water. Refresh under cold water, then nick the sides of each bean with your fingernail and pop out the bright green beans.
- 2. Put the beans into a food processor with 1 tbsp of the cooking water, the garlic, tahini paste, lemon juice and ¾ tsp of salt, then blend to a very smooth purée. With the motor still running, very gradually pour in the oil. Season to taste.
- 3. Spoon the mixture into a small bowl and sprinkle with the sesame seeds. Serve straightaway.
Nutritional info
Per serving: 187kcals, 13.8g fat (2g saturated), 7.9g protein, 8.3g carbs (1.6g sugars), no salt, 10g fibre
Chef's tip
Serve with lightly toasted fingers of bread or warm Turkish flatbread for dipping.
More recipe ideas
Exotic vegetarian recipes
Celebrate broad beans
Recipes with beans
Know your beans
August seasonal foods
Wine Recommendation
Enjoy with pale, bone-dry pink wine. The Provence region makes elegant, whistle-clean rosé.