I got the Moro cookbook as a late birthday present and as is always the way, I have leafed through it several times but not actually cooked from it yet. I decided to persevere, as its always good to try new recipes, but also as everyone seems to love the book (I spotted it in a picture in the Leon cookbook, which is definitely a good thing in my book ).

I think part of the reason why I’ve not rushed into cooking things from this book is the recipes are ‘a heavy blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces’ -definitely out of my comfort zone.. Think Spanish tapas meets Morocco, meets Turkey meets Lebanon…

Anyway with friends coming over for pre-partying dinner, I decided to bite the bullet and create a Moro mezze feast. First up is this broad bean dip (more recipes to follow), blended with lots of mint for a perfectly summery dip. As its (unfortunately) winter, I used tinned broad beans, but I have a feeling fresh broad beans would make this heavenly, I also imagine frozen broad beans would be better than tinned, but I couldn’t get any.

What follows is my version of the recipe.

Broad Bean Dip

300g broad beans

If using frozen, tip into a bowl, pour over boiling water, leave to sit for 5mins and drain throughly
If using fresh, 300g is the podded weight and they should be boiled for about 5mins until soft, remove the skins to reveal the bright green flesh.
or just drain a can of tinned beans.

1 garlic clove, finely chopped
1 lemon
1tbsp yoghurt
1 tbsp olive oil
1 small bunch mint, chopped.

Add all the ingredients to a food processor (except the lemon) and blend until smooth, now add a squeeze of lemon juice and some seasoning until it tastes good. Think fresh and zingy flavours.

Tags: broad beans

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