2 cups of broad beans
2 tablespoons of tahini (available at Middle Eastern stores)
Lime juice to taste
Salt and olive oil to taste
2 cups of broad beans
2 tablespoons of tahini (available at Middle Eastern stores)
Lime juice to taste
Salt and olive oil to taste
Leave the broad beans to soak in cold water overnight
The next day, drain them and remove any skins
Place the broad beans in a pot and cover with cold water
Bring to a boil and cook until they're soft but not mushy
Drain and reserve the cooking liquid
Transfer the broad beans to a blender and add tahini, lime juice, and salt
Add two tablespoons of the cooking liquid and blend
If it's too thick, add a little more of the cooking liquid
Season with olive oil and serve with a serious bread
