Broad Bean Garlic Pate with Coriander Oil

I really really love hummus but sometimes you just need a bit of a change.  Something else to add into the mix and offer a new solution to the “now what shall I spread on this?” dilemma.  This quick and easy little recipe is just the ticket, easily adaptable to encompass a range of seasonal herbs and flavours, this base recipe adds a new dimension to all things spreadable.

Enjoy x

 

Ingredients – makes appx 300g

250 g broad beans

4 cloves of either roasted or black garlic roughly chopped

1 tablespoon lemon juice

few pinches sea salt to season

2 -4 tbsp of water (enough to allow the mixture to blend)

2 tbsp extra virgin olive oil

1 tsp coriander seeds

a few lemon slices to garnish

 

Method

Cook the broad beans for about 3-4 minutes in boiling salted water, drain and place in a small food processor  (I used my mini food prep – you need something quite small or else it might get a bit lost in the processor bowl or you will need to double up the quantities)

Add the lemon juice, garlic and salt to the broad beans and blitz until relatively smooth adding the water in a little at a time so that you can gauge how much is required.  Check the mixture for seasoning.

Dry toast the coriander seeds for a few minutes in a dry hot pan and then grind in a mortar and pestle. Add the olive oil to the ground seeds and set to one side.

This pate is quite delicious served with a flat bread of your choice, a few olives and drizzles of  the coriander oil.

 

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