Broad Bean Purée from A World in My Kitchen by Peter Gordon
You can make this from fresh or frozen beans. Just make sure you hull them to help keep the colour greenish. Serve as a dip with slices of pita bread as you would hummus.
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Cooking tools:
- Food processor
- Skillet
- Chef's knife
- Cutting board
- Citrus press
- Spoon
- Plate
Ingredients
- salt
- freshly ground pepper
- 1 large handful flatleaf parsley
- 80 ml (2 ½ fl oz) thick yoghurt
- juice of 1 lemon
- 1 medium-large white fleshed onion, peeled and thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, peeled and sliced
- 400 g (14 oz) broad beans, cooked, refreshed and hulled
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