broad bean spread. You’ve got to try it!

After a long wait, broad beans can finally be found at vegetable stands. When it comes to this type of beans, their distinctive taste makes people either love them or hate them. Nevertheless, broad beans are extremely good for you. It is a source of valuable protein, carbohydrates, and healthy fat. It contains vitamin C, provitamin A, and B group vitamins, as well as phosphorus, iron and magnesium. It’s worth eating them together with their pods, as you’ll find a lot of nutrients in them, not to mention fiber, of course.

Broad beans go well with all green vegetables and herbs. When lightly boiled, they prove to be a great snack you can treat yourself to while watching a match, for instance :). Other than that, you can use them to prepare a soup or build a salad around them.

Broad bean spread

Preparation:

First, I cooked the broad beans in boiling salted water until tender. Next, I poured cold water over them and removed the skins. When they were already cool, I blended together the broad beans (having left a few beans to put on top of the spread at the end), tahini paste, garlic, lime / lemon juice, salt, chili, and turmeric. Chili needs to be finely chopped and used according to your preference – I added about two peppers to the spread. Then, I poured half a glass of water over the blended mixture in order to give it a light consistency. Afterwards, I mixed it all together again.

To finish it off, I poured olive / coconut oil over it, sprinkled it with mint leaves, chili and the few remaining broad beans.