Broad Bean and Tuna Dip
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 8 ounces skinned and split dried fava beans (broad beans)
- 4 cloves garlic, peeled
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1⁄2 teaspoon cayenne pepper
- 1 (200 g) can tuna in vegetable oil
- 1⁄2 lemon, juice of
directions
- Soak the dried broad beans overnight, then drain.
- Put the broad beans, garlic, 1 tablespoon of the olive oil and 1 litre of fresh water into a medium saucepan.
- Bring gently to the boil, then cover and simmer until the beans are tender, about 50 minutes.
- Drain the beans, retaining the water.
- Put the beans and garlic into a food processor.
- Add salt, cumin, paprika and cayenne and half the rest of the oil.
- Process, adding additional oil and/or water to suit your taste preference.
- (You can stop the recipe at this point and serve the puree cold as a dip or hot as a side dish, or continue on….).
- Drain the oil from the tuna and add the fish to the processor.
- Add lemon juice to your taste.
- Serve cold as a dip.
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RECIPE SUBMITTED BY
Surfsider
Sydney
I live near one of Sydney's beaches as you can gather from my nickname. I'm an experienced home cook and I'm really enjoying the zaar.