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Angela Casley’s recipe for sesame vegetables and broad bean dip is perfect for summer gatherings.
Broad bean dip with sesame vegetables
It may be a little time-consuming, but it is essential to remove the skins from the broad beans to help create a smooth dip. Serve with these vegetable chips or crackers and crudites.
500g frozen broad beans
1 clove garlic
½ tsp Dijon mustard
½ cup cottage cheese
1 Tbsp lemon zest
¼ cup dill fronds
salt and freshly ground pepper, to taste
1 large kumara, sliced thinly
1 large potato, sliced thinly
1 Tbsp coconut oil
1 tsp paprika
2 tsp mixed black and white sesame seeds
1. Plunge the frozen broad beans into boiling water for 4 minutes. Remove, drain under cold water, then remove the beans from the skins. Discard the skins.
2. Place the beans, garlic, mustard, cottage cheese, lemon and dill in a food processor and blitz until smooth. Season to taste.
3. Heat an oven to 180degC. Place the sliced vegetables on a large baking tray. Toss over the paprika, oil and sesame seeds. Spread in a single layer. Bake for 20-25 minutes until crisp.
4. Serve the dip with a few extra dill leaves and the chips on the side.