Morrocan Broadbean Dip


Preparation: about 40 mins

Cooking: about 10 mins
Makes: 1 ½ cups

1kg broad beans, podded (yielding 400g beans)
1 garlic clove, crushed
2 tbs lemon juice
¾ tsp ground cumin
¼ cup extra virgin olive oil
Salt and ground black pepper
Pinch cayenne pepper or to taste

To serve:
Extra virgin olive oil
Ground paprika
2 tbs roughly chopped flat-leaf parsley leaves
Grilled Lebanese or Turkish bread
Black olives 

Plunge podded broad beans in a large saucepan of boiling water and cook over high heat for 10 minutes or until tender. Drain, reserving ¼ cup cooking liquid. Refresh broad beans in cold water and peel to remove their leathery skins.
Place peeled broad beans, reserved cooking liquid, garlic, lemon juice and cumin in a good processor or blender. Process or blend until smooth. Gradually add oil, processing or blending until smooth (if mixture is too thick add extra oil). Season with salt, pepper and cayenne pepper to taste.
To serve, spoon broad bean dip into a shallow serving plate. Drizzle with a little extra virgin olive oil and sprinkle with paprika and chopped flat-leaf parsley. Serve with grilled Lebanese or Turkish bread and black olives.