Name: Broad bean dip with rosemary crisps
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 1
Ingredients: 500g frozen broad beans; 2 garlic cloves, quartered; 65.63 gm lemon juice; 58.75 gm sour cream; 1 tsp ground coriander; 36.40 gm olive oil; 82.50 ml slivered almonds; 2 Lebanese bread rounds; 13.80 gm olive oil; 20.00 ml finely chopped fresh rosemary leaves; 30.00 ml finely grated parmesan cheese or vegetarian hard cheese; 2.40 gm sea salt

Broad bean dip with rosemary crisps

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Prep Time:
30 minutes

Cook Time:
9 minutes

Total Time:
39 minutes

Rosemary Parmesan Bread pairs perfectly with creamy broad bean dip.

Ingredients:

500g frozen broad beans
2 garlic cloves, quartered
65.63 gm lemon juice
58.75 gm sour cream
1 tsp ground coriander
82.50 ml slivered almonds
2 Lebanese bread rounds
13.80 gm olive oil
20.00 ml finely chopped fresh rosemary leaves
30.00 ml finely grated parmesan cheese or vegetarian hard cheese
2.40 gm sea salt

Instructions:

For Rosemary crisps, preheat your oven to 200°C/180°C fan-forced and line 2 baking trays with baking paper. Spread bread on trays, brush with oil, sprinkle with rosemary, cheese, and salt. Bake for 5 to 7 minutes until crisp, then break into pieces.
Boil beans in water for 2 minutes until tender. Cool in cold water, then peel off skins. Blend beans with garlic, lemon juice, sour cream, coriander, oil, and almonds until almost smooth. Season with salt and pepper. Serve with crisps.

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