Unexpected guests can put pressure on the pantry, but if you keep some broad beans in the freezer you can whip up this healthy, delicious dip in no time. Serve it with chopped raw vegetables or corn chips for a tasty and nutritious treat. No limes? Substitute with lemons.
Time: 10 minutes
Serves: 4 as a starter
4 garlic cloves
1/2 teaspoon soy sauce
1 teaspoon sesame oil
2 tablespoons lime juice
500g frozen broad beans (podded)
food processor or blender
Boil a full kettle. Meanwhile, peel the garlic cloves. Fill the saucepan with boiling water and cook the broad beans and garlic cloves for about 4 minutes, or until the beans are tender. Drain, then transfer to the blender or food processor and add the sesame oil, lime juice and soy sauce. Measure out 180 ml (3/4 cup) cold water. With the motor running, gradually add enough water to form a smooth and creamy dip. Season with salt and pepper. Serve with chopped raw vegetables.
Recipe taken from Cook Fast Eat Well by Sue Quinn
Cook Fast, Eat Well shows us that cooking dinner doesn’t have to mean long lists of ingredients and hours in the kitchen. It features over 160 recipes, all healthy and fast without compromising on flavour. Sue is a respected Australian cookbook author and food writer with an emphasis on healthy recipes. Sue’s recipes and articles have appeared in leading food publications including Delicious and BBC Good Food magazine.
Cook Fast, Eat Well by Sue Quinn (Murdoch Books RRP $35.00)