I have a confession to make: I hate fresh coriander!
I know there are people who love it in salads, in soups, sauteed with garlic but I am definitely not one of them. I am the one you see at the herb stand rubbing leaves of parsley between my fingertips, smelling them just to make sure I did not pick up coriander by mistake lol.
That being said, there is one recipe that I deliberately buy coriander for. It is this green broad bean dip.The refreshing green color, the tang from the lemon juice and sumac, the little zing from the garlic, the nuttiness of the olive oil all play together beautifully and the coriander somehow fits into this melody in a way that makes me not only forget about my deep rooted hate for it but I actually love it.
Only in this recipe!
This is one of my all time favorite dips. I love preparing it in the spring when green broad beans are in season but I have prepared it with frozen green broad beans in other seasons. If you are in the mood for something refreshing and full of flavor, do give this dip a try
Broad bean dip (green fava bean dip)
400 grams green broad beans (fresh or frozen)
1 cup coriander roughly chopped
1 clove garlic minced
2 teaspoons sumac
1/4 cup lemon juice
2-3 tablespoons olive oil
Salt to taste
1. If using fresh beans, shell part of the beans and leave the other part in their pods, cut the pods into 2 cm segments
2. Blanch the beans in boiling water for 3-5 minutes or until tender
3.Drain the beans, wash in cold water
4. Place the beans, coriander,and garlic in a morter
5.Mash using the piston. You don’t want it to become smooth, it is supposed to be chunky in consistency.
6. Transfer to the serving bowl, add the sumac, lemon juice, salt and olive oil. Toss to combine
7. Serve with pita bread and lemon slices
This recipe was featured in Darna magazine, you can check it out along with many other great recipes here
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