Broad Beans Ful

A “classic” Middle-Eastern recipe, prepared following the suggestions (but not literally, huh! :lol:) of  “Plenty”, Yotam Ottolenghi’s book.  I had a package of dried broad beans to finish up, and I was returning from a fairly intensive session with my dentist :cry:; the order had been “just liquid or semi-liquid stuff for two days”, so I tried a recipe suitable to my poor teeth, but that was also tasty. Here it is.

Ingredients:
about 300 gr of dried broad beans (shelled)
3 cloves of garlic
juice of 1 small lemon
1 pinch ground cumin
salt
paprika
extra virgin olive oil
red onion for garnish

Method:
The night before I put the beans in water to soak, and a couple of hours before lunch I drained them well and put in the pressure cooker, with about twice their volume of cold water (but I saw that they need less). I let them cook on a low heat for 20 minutes from the whistle, then removed from the heat, letting them evaporate well (I got burnt :roll:); I drained and put them in a bowl where I  coarsely blended them with the hand blender. I let them cool a bit, then I added crushed garlic, lemon juice, cumin (the original recipe called for a heaped teaspoon, but I was afraid that my daughter and my commensal didn’t like it), salt, a good spoonful of oil (again, the recipe called for more, but I wanted to limit the damages ;-)) and a sprinkling of paprika. I mixed it all very well and let it flavour until it was time to serve it. I served it with red onion, finely chopped, seasoned cherry tomatoes and some fried zucchini flowers. I think that also a little of chili, just ground on top of it, would have been good!

Chef: Cri from VeganBlog

1. ken 27 July 2011 at 20:15

   

   … a sort of broad beans hummous? sounds so tasty! I’ll try this, definitely, I just love hummous and everything similar to it

   
   
2. heidi 28 July 2011 at 20:28

   

   Hi! This dish is very common in the Middle East. Not as common as hummous but still very well known. Very good!