Ingredients
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500g frozen broad beans
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2 garlic cloves, quartered
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1/4 cup lemon juice
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1/4 cup sour cream
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1 teaspoon ground coriander
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2 tablespoons olive oil
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1/3 cup slivered almonds
Rosemary crisps
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2 Lebanese bread rounds
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3 teaspoons olive oil
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1 tablespoon finely chopped fresh rosemary leaves
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1 1/2 tablespoons finely grated parmesan cheese or vegetarian hard cheese
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1 teaspoon sea salt
Method
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1Make 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.
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2Cook 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.
Source: taste.com.au
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