Yotam Ottolenghi, chef extra-ordinaire, journalist and owner of numerous restaurants in London, has declared dips and spreads in vogue again.
As I returned from a weekend away, I was welcomed home to a garden full of broad beans. The highly prolific bean stocks filled my kitchen with labour intensive beans. After eating a salad of mixed beans and peas and a puree of broad beans, I thought it best to expand my options to a dip for friends coming over for a sundowner(cocktail hour in South Africa). The dip was lovely, served with fresh baby carrots that are also growing like weeds in my garden.
- (1½ cups)
- 400gm tin of Cannellini beans
- 100gm cooked broad beans
- 50 gm pecorino cheese
- 1tbsp mint
- 2 tbsp lemon juice
- 1tsp salt and pepper
- In a food processor, add all ingredients and blend to create a purée.
- Let dip sit for 30 minutes in refrigerator to allow flavours to blend
Serve with toasted pita pieces, grilled baguette slices or fresh cut veggies and a cold glass of Sauvignon Blanc from South Africa.