This is a most wonderful broad bean dip that I made from some fabulous broad beans purveyed from a local grower. I started by thinking about what flavours I wanted in the dip. Here I settled for crème fraîche, a cross between cream and sour cream, mint, smoked paprika, garlic and a squeeze of lime. I would say give this one a go, because I’m sure you’ll love it, and then design your own.
I’ve also made a roti canai which is a great fluffy kind of flatbread which works really well with the dip. A glass of sauvignon blanc or something else light and fresh goes perfect on a spring or warm summer day.
Just to note that broad beans are a spring vegetable, so out of season you can use frozen broad beans; but if broad beans are in season then definitely buy them in their pods and enjoy the amazing taste of the fresh beans.
