Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Broad Bean Puree
Condiments - Dip - 
- 
INGREDIENTS
- 1 medium-large onion, peeled and thinly sliced
- 50 milliliters / 1.7 fluid ounces extra virgin olive oil
- 2 cloves garlic, peeled and sliced
- 400 grams / 14 ounces broad beans (fava beans), hulled
- Large handful flat-leafed parsley
- 80 milliliters / 2.7 fluid ounces thick soy yoghurt
- Juice of 1 lemon
- Salt and freshly ground black pepper
METHOD
Saute the onion in half the oil until softened and golden. Add the garlic and cook until soft. Cool.
Place the beans in a food processor with the parsley, add the cooled onion mixture and whizz to a paste. Add the yogurt, lemon juice and remaining oil and whizz again. Season to taste.
NOTES
Serves 6-8 as a starter.
You can make this from fresh or frozen beans. Just make sure you hull them to keep the colour greenish. Serve as a dip with slices of pita bread.
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