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Broad bean, feta and ricotta dip
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Creamy broad bean dip with feta and ricotta cheese.
Ingredients:
  • 4 pieces (20cm-diameter) Lebanese bread
  • 1 tsp sumac
  • 235g (1 1/2 cups) frozen broad beans
  • 100g soft feta
  • 125g (1/2 cup) fresh ricotta
  • Sumac, extra, to dust
Instructions:
  • 1. Preheat the oven to 180°C. Place the bread slices on 2 baking trays. Drizzle 1 tablespoon of oil evenly and sprinkle with sumac. Season with salt and pepper. Bake in the oven, swapping trays halfway, for 7-8 minutes until golden brown and crispy. Let cool for 10 minutes, then break into large pieces.
  • Cook broad beans in a pot of salted boiling water for 5 minutes until tender. Drain, cool in cold water, and peel off skins.
  • Combine the broad beans, feta, ricotta, and garlic in a food processor, and blend until nearly smooth. Season with salt and pepper to taste.
  • Present in a serving bowl. Drizzle with the remaining oil and sprinkle with additional sumac. Accompany with Lebanese bread crisps.

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