Bean dip

Name: Bean dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1500 g broad beans; 2 Onions; 2 Garlic cloves; 1 Organic Lemon; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Parsley; 6 Stem(s) Mint; 1/4 TEASPOON dried red chili flakes

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1500 g broad beans
2 Onions
2 Garlic cloves
1 Organic Lemon
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Parsley
6 Stem(s) Mint
1/4 TEASPOON dried red chili flakes

Directions

1
Pull up the bean pods, remove the bean seeds and remove them from the skin. Peel and chop the onions. Peel and roughly chop the garlic. Wash lemon thoroughly, grate dry, finely grate peel.
2
Halve the lemon and squeeze the juice.
3
Heat 2 tablespoons of oil in a saucepan, add onions and garlic and fry while turning. Add the bean seeds and fry briefly. Add lemon zest. Season with salt, pepper and sugar. Deglaze with lemon juice and 200 ml water.
4
Bring to the boil, cover and cook for about 8 minutes.
5
Meanwhile wash the herbs, shake dry and chop coarsely. Put the beans into a mixing bowl and let them cool down.
6
Add the herbs and chilli flakes to the beans and puree finely with a blender. Let 5 tablespoons of olive oil run in. Season again with salt, pepper and sugar. Arrange in a bowl and sprinkle with chili flakes.
7
Thin flat bread tastes good with it.