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.

Recipe «Broad bean dip with rosemary crisps» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 9 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.