Broad bean dip with wasabi

Broad bean dip with the warming flavours of wasabi, perfect for a bruschetta topping.

 

Makes 4 SERVINGS

Equipment needed: blender, saucepan

Total Time: 25minutes

 

Ingredients: 

  • 500 g broad beans – I used frozen ones
  • 1 clove garlic
  • 1 tsp wasabi paste
  • 1/2 fresh red chilli
  • 1 tbsp fresh mint leaves – 5 or 6 leaves
  • 1 lime
  • 1 tbsp olive oil
  • 1 tsp sea salt

 

Method: 

  1. Boil the broad beans in water for 4 mins until tender. Then plunge and rinse them in cold water, until cold, which helps with the retaining the colour, but also helps podding to them when they cold.
  2. Toast the pine nuts and allow to cool
  3. Pod every bean by making a nick in the shell and then squeeze the bean into a bowl and discard the shell. Looks daunting, but takes less than 10 mins.
  4. Now finely chop the half chilli, garlic glove and mint and place in a food blender. pour in the beans.
  5. Add a teaspoon of wasabi paste, the juice of one lime, a tablespoon of extra virgin olive oil, a teaspoon of sea salt and a grind or two of black pepper and give blender contents a stir. Now pulse and blend the mixture until it has a consistency of humous. You may need to stop and scrap down the sides.
  6. Taste and adjust the seasoning.
  7. Tip out the dip into a serving dish and decorate with the toasted pine nuts, mints leaves and a sprinkle of paprika and a good drizzle of olive oil.
  8. Serve with slices of toasted bread or spread it onto toast and call it broad bean bruschetta.