broad bean dip

Really more an idea than a recipe. I made this with the last of our home grown broad beans. Big and tough beans they were and I think the floury texture of fully grown broad beans is what made this dip really nice. Quantities are sort of feel as you go. I also usde thyme and mint because that's what we had and they worked really well.



You will need

• broadbeans
• yoghurt
• lemon juice
• olive oil
• garlic 
• thyme
• mint
• salt and pepper

Pod the broad beans and cook in boiling water until tender. Cool enough to remove the tough outer skin of the broadbeans (this is essential and won't take as long as you think). Blend broadbeans, garlic, a good squeeze of lemon juice, a couple of spoons of yoghurt, some olive oil and the herbs. It should take on a smooth texture. Taste and adjust seasoning if necessary. Eat. Yum.

carrot dip

I started making this dip when we had lots and lots carrots in the vegie box. I think it's pretty nice with pide and olives. Others in the family are less enthusiastic.

You will need

2 or 3 large carrots grated (depending on the size of your fry pan)
2 teaspoons ground cumin
2 teaspoons of ground coriander
2 or 3 large cloves of garlic, crushed or finely chopped.
1/2 cup thick European style yoghurt, although it works fine with normal plain yoghurt
olive oil to thinly coat the pan
black pepper

To make

• Gently cook the grated carrot in the fry pan on a low to medium heat with the olive oil and a pinch of salt until the carrots wilt and change colour.
• Add the garlic, cumin and coriander and cook for a little longer.
• Allow to cool (or the yoghurt will curdle in the next step).
• Add the yoghurt and some black pepper.
• Blend the cooled mixture with a blender or bamix.
• Refrigerate for an hour or two before eating to let the flavours develop.