Authentic Broad Bean Dip Recipe – Garlic & Lemon Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Broad Bean Dip Recipe – Garlic & Lemon Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for dips that are a little different, a little vibrant, and totally delicious. This broad bean dip – also known as fava bean dip – is exactly that. I first stumbled upon a version of this while travelling, and I’ve been perfecting it ever since. It’s surprisingly easy to make, packed with flavour, and a real crowd-pleaser. Let’s get into it!

Why You’ll Love This Recipe

This isn’t your average dip. It’s creamy, bright, and bursting with the fresh flavours of garlic and lemon. Plus, it’s a fantastic way to enjoy broad beans (fava beans), which are incredibly nutritious. It’s a little bit of work to peel them, but trust me – the result is so worth it. You’ll be hooked! It’s perfect for a light lunch, a party snack, or just a satisfying bite.

Ingredients

Here’s what you’ll need to whip up this amazing dip:

• 200 gm broad beans (fava beans)
• 6 garlic cloves
• 1 tbsp lemon juice
• 1 tsp cumin powder
• 1 tsp paprika powder
• Salt to taste
• Olive oil as required

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Broad Beans/Fava Beans: These can sometimes be tricky to find depending on where you are. Look for them fresh or frozen at specialty grocery stores or farmers’ markets. In India, they’re often available seasonally. If using frozen, make sure they’re fully thawed before starting.
• Olive Oil: Don’t skimp on the olive oil! A good quality extra virgin olive oil really shines through in this dip. It adds a lovely fruity flavour and richness.
• Lemon Juice: Freshly squeezed lemon juice is essential. Bottled juice just doesn’t have the same zing. Trust me on this one! It really brightens up the whole dip.
• Garlic: I love garlic, so I tend to use a little extra, but 6 cloves is a good starting point. Adjust to your preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the broad beans and soak them in water overnight. This helps them soften and makes peeling easier.
2. The next day, drain the beans. Now comes the slightly fiddly part – peeling them! Squeeze each bean gently, and the soft inner bean will pop out. Discard the outer skins. It takes a little time, but it’s key to a smooth, creamy dip.
3. Pop the peeled beans into a pot with the garlic cloves and a pinch of salt. Cover with water and bring to a boil. Cook until the beans are tender – about 15-20 minutes.
4. Drain the beans, but save about ½ cup of the cooking water. You might need it to adjust the consistency of the dip later.
5. Now for the magic! Add the cooked beans, garlic, lemon juice, cumin powder, paprika powder, and a generous drizzle of olive oil to a blender or food processor.
6. Blend everything until smooth and creamy. If it’s too thick, add a little of the reserved cooking water, one tablespoon at a time, until you reach your desired consistency.
7. Give it a taste and adjust the seasoning with salt as needed.

Expert Tips

Want to make this dip perfect? Here are a few things I’ve learned along the way:

• Consistency is Key: Don’t be afraid to add more cooking water to get the dip just right. You want it smooth and spreadable, but not too runny.
• Perfectly Cooked Beans: The beans should be very tender. Test them with a fork – they should easily mash.
• Avoiding Bitterness: Sometimes broad beans can have a slightly bitter taste. Soaking them overnight and discarding the cooking water (and not overcooking!) helps minimize this.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan, so you’re already good to go!
• Spice Level: If you like a little heat, add a pinch of cayenne pepper or a dash of chili flakes along with the paprika. My friend, Priya, loves to add a finely chopped green chili!
• Regional Adaptations: Broad bean dips are popular throughout the Middle East. You can add a tablespoon of tahini for a more authentic Middle Eastern flavour.
• Mezze Platter Star: This dip is amazing as part of a mezze platter with hummus, baba ghanoush, and other Mediterranean delights.

Serving Suggestions

So, what do you eat with this delicious dip?

• Warm pita bread is a classic pairing.
• Vegetable sticks like carrots, cucumber, and bell peppers are a healthy and refreshing option.
• Spread it on sandwiches or wraps for a flavourful boost.
• Serve it alongside grilled meats or fish.

Storage Instructions

Leftover dip? No problem! Store it in an airtight container in the refrigerator for up to 3 days. It might thicken slightly, so you may need to add a little olive oil or water to loosen it up before serving.

FAQs

Got questions? I’ve got answers!

• Can I use frozen broad beans? Yes, you can! Just make sure they’re fully thawed before peeling and cooking.
• How do I know if the broad beans are fresh? Look for bright green pods that are firm and plump. Avoid pods that are discolored or feel dry.
• What can I substitute for lemon juice? While fresh lemon juice is best, you can use lime juice in a pinch.
• Can this dip be made ahead of time? Absolutely! It actually tastes even better after the flavours have had a chance to meld together.
• Why is peeling the broad beans important? Peeling removes the tough outer skin, resulting in a much smoother and creamier dip. It’s a bit of effort, but it makes a huge difference!

Enjoy! I hope you love this broad bean dip as much as I do. Let me know in the comments how it turns out for you!