A great dip for raw vegetables or to shmeer on some crisy bread.
3 cups broad beans, shelled
1 clove garlic, chopped
3 tbsps olive oil
1/2 lemon yields lemon juice
1 lb endive, chopped
1 tbsp red wine vinegar
1 tsp chili flakes
1/4 tsp salt
1 dash pepper
Cook shelled beans in boiling salted water for 30 seconds, then drain, reserving 1 cup of cooking liquid.
Cool beans then squeeze from skins.
Cook beans and garlic in 2 tbsp olive oil in a heavy based fry pan for 20 minutes until beans are soft, breaking beans up and adding enough cooking water to form a coarse paste.
Process beans in a food processor to a smooth paste.
Stir in lemon juice, 2 tbsp olive oil and season to taste.
Toss endive over high heat in some olive oil until just wilted, add vinegar and chilli flakes and season.
in 1 serving of Broadbean Dip.
, 55% carbs, 24% protein.
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