Broad Bean and Feta Dip
From chillidude 16 years ago
- 10 minutes to make
- Serves 6
A smoky, spicy bean dip
Ingredients
- 4 wholemeal Lebanese breads shopping list
- 2 cups broad beans, fresh is better but frozen is fine shopping list
- 100g marinated feta cheese shopping list
- 2 serrano chillies, deseeded and finely sliced shopping list
- 100g ricotta cheese shopping list
- 1 garlic clove, crushed shopping list
- extra virgin olive oil, to serve shopping list
- smoked paprika, hot variety shopping list
How to make it
- Place the Lebanese breads on 2 oven trays and lightly brush them with some of the olive oil, on both sides. Bake in the oven, turning occasionally, until crisp and lightly coloured.
- Remove from oven and set aside.
- Cook the broad beans in a large saucepan of salted boiling water for 5 minutes or until tender.
- Refresh them under cold running water, drain well and peel.
- Place the broad beans, feta, ricotta , chilli and garlic in the bowl of a food processor and process until almost smooth.
- Transfer to a serving bowl. Drizzle with oil and sprinkle with paprika.
- Break the Lebanese breads into large pieces and serve with the broad bean dip.
The Rating
Reviewed by 7 people-
Love this...thanks.
greekgirrrl
in Long Island loved it
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Love this...thanks.
greekgirrrl
in Long Island loved it
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I love this!!!!! anything with a little spice is for me yummmmmmm thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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