Egyptian-inspired broad bean dip: Finger food that’s fit for a pharaoh
Top this vibrant broad bean dip with all sorts of good things, and serve with pita bread gilded with dukkah.
Between vibrantly painting their sarcophagi and gathering gleaming golden gear for the afterlife, the pharaohs also made sure to pack plenty of their favourite food: broad beans, or ful. Dried broad beans – also known as fava beans – crop up in herb-laden falafel and dishes like ful medames, in which they are stewed and served with fresh herbs and veg, considered Egypt’s national dish. Here dried beans are switched for fresh, adding vibrant green to a platter, and topped with all sorts of good things. Serve with store-bought pita gilded with dukkah.
Pod the broad beans and blanch for 3-4 minutes; drain in a colander and run under cold water to stop them overcooking. Slip them out of their second skin to reveal their vibrant green innards, and pop into your food processor. Meanwhile, sauté spring onions, garlic and cumin on low heat for 5 minutes until soft and fragrant. Add mix to the broad beans along with olive oil, lemon juice, zest, harissa paste and the freshly chopped herbs (keeping some aside for garnish). Blend until super smooth and whipped (adding a tablespoon or two of water if it needs to loosen up a touch). Taste for salt and pepper and set aside.
Place sliced red onion in a bowl and massage in sugar and vinegar until sugar has dissolved.
To serve, spoon the dip into a flat-ish serving bowl; scatter over onions, tomatoes, almonds, fresh herbs and finish with a good drizzle of olive oil. Serve with toasted pitas. Serves 4-6 as a starter
And for the dukkah pita chips
3 large pita breads
¼ cup extra virgin olive oil
3 tablespoons dukkah seasoning
Heat oven to 200C (180C fan). Have a couple of large baking trays at the ready. Split pitas into halves, brush generously with oil and sprinkle each side generously with dukkah. Place in one layer on trays; cook for 5-10 minutes until golden and crispy. Allow to cool. Season to taste.