Broad bean dip with rosemary crisps

Cooking Vegetarian Broad bean dip with rosemary crisps

Bread which is lightly coated in rosemary and parmesan cheese makes a tasty accompaniment to the creamy broad bean dip.

Lables: Egg free Fish free Shellfish free
  1. Make Rosemary crisps: Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place bread on trays. Brush with oil. Sprinkle with rosemary, cheese and salt. Bake for 5 to 7 minutes or until crisp. Break into pieces.
  2. Cook beans in a saucepan of boiling water for 2 minutes or until just tender. Refresh under cold water. Drain. Peel and discard skins. Process beans, garlic, lemon juice, sour cream, coriander, oil and almonds until almost smooth. Season with salt and pepper. Serve with crisps.

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500g frozen broad beans
2 garlic cloves, quartered
1/4 cup lemon juice
1/4 cup sour cream
1 tsp ground coriander
2 tbsp olive oil
1/3 cup slivered almonds
2 Lebanese bread rounds
3 tsp olive oil
1 tbsp finely chopped fresh rosemary leaves
1 1/2 tbsp finely grated parmesan cheese or vegetarian hard cheese
1 tsp sea salt

Adv

Autors
Preparation time
30
Cooking time
9
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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