I am grateful to my son Alfred, who is a more questing and resourceful cook than I am, for teaching me this recipe for an inexpensive, healthy and popular dip that is traditionally served at breakfast in Palestine.
Ingredients: (Serves 4 to 6 people)
500g x Dried, Split, Broad Beans.
400g x Cherry Tomatoes.
4 Large Cloves of Garlic.
3 Crushed Cumin Pods.
1 small red chilli – de-seeded and finely chopped.
Extra Virgin Olive Oil.
Ground Black Pepper.
Flat Leaf Parsley.
Soak the broad beans overnight in plenty of fresh water. Wash the cherry tomatoes and roast three-quarters of them in a little olive oil at 170 degrees C., in a fan oven, for 20 to 25 minutes until they are soft and warmed through. Drain the broad beans and boil them in a large pan of water for 40 minutes until they are soft and pliable.
Crush three cloves of garlic with a splash of olive oil and a pinch of salt then place them in a lightly-oiled frying pan. Gently fry the garlic adding the crushed cumin and finely chopped chilli until all are melded and lightly-cooked. Drain the broad beans thoroughly then mash them until they form a smooth paste then add them to the frying pan along with the garlic, cumin and chill and mix thoroughly along with three-quarters of the cooked tomatoes.
Add a small wine glass of olive oil and the juice of the lemon to the broad bean mixture and then place the contents in a large shallow bowl. Dress the dip with the remaining raw cherry tomatoes (chopped), the remaining cooked tomatoes, a sprinkling of black pepper, a generous handful of chopped parsley and a final drizzle of olive oil.
Serve warm with hot pitta bread.
If I was serving that for breakfast I would probably accompany it with orange juice. If, however, it was part of a lunch or dinnertime meze I would probably opt for a refreshing rosé such a this month's Vin de Corse Porto Vecchio: Domaine de Torraccia Rosé 2021.