19Aug
Broad bean dip with tortilla-chips
Ingredients
Broad bean dip
- 1 kg broad beans
- 1 clove of garlic
- 1 half white onion
- 10 branches of cilantro
- 2 tsp cress
- 1 tsp cayenne pepper
- 1 lemon (juice)
- 2 tbsp Chill Jalapeno hot sauce
- dash of salt
Tortilla chips
Soft corn tortillas
1 tbsp olive oil
dash of salt
Preparation
Preheat the oven on 180 180 °C, spray some oil on the fresh soft corn tortillas and sprinkle with a bit of salt. Bake in the oven until they are crispy (for 10-15 minutes). Get them out of the oven, break in pieces.
Shell the beans and blanch for 2-3 minutes until tender. Run under cold water then pop the inner beans out of their grey skins.
Place beans, garlic, lemon juice, olive oil, Chill Jalapeno hot sauce and coriander in a food processor. Pulse a few times to combine, but keep the texture. Add salt and pepper to taste. Drizzle with olive oil and sprinkle with cayennepeper and cress. Ready to dip!
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