1 kg fresh broad beans in their pods
2 garlic cloves, minced
1 teaspoon ground cumin
Freshly squeezed juice of 1 Misfit lemon
3 tablespoons extra-virgin olive oil
1 tablespoon tahini (well-stirred) optional
1 tablespoon cold water
Handful fresh Misfit curly parsley, chopped
salt and freshly ground pepper, to taste
Take the beans out of the pods like we showed you before in our Facebook video. (If you haven't seen it, then head to our Facebook page and have a look!)
Bring a medium pot of salted water to a boil and drop the shelled broad beans in the water. Blanch for 2-3 minutes, until tender. Drain the beans, run them under cold water until they are completely cold, this is to stop the cooking process. Then drain.
(some recipes call for taking the shell off the beans, you are welcome to do so if you have the time, but is not necessary, if you throughly blend them, it will have the same delicious taste)
Place beans, garlic, cumin, lemon juice, olive oil, tahini, water and parsley in a food processor (you can also use a hand blender). Pulse until smooth and combined. Or if preferred leave the texture slightly chunky. Add salt and pepper to taste.
Transfer to a serving bowl, drizzle with olive oil and sprinkle with a little more cumin.
Serve with toasted pita bread, crackers or carrot sticks and enjoy!