Broad Bean and garlic dip

In Cookbooks, Recipes by Sue Marshall

A fresh-tasting dip, with a pleasant nutty flavour. Serve with pitta bread or crudités.

250 g frozen broad beans
2 roast garlic cloves (see below), peeled and mashed
1 tablespoon olive oil
100 g ricotta cheese
2 tablespoons chopped fresh dill, plus fronds to garnish
salt and freshly ground black pepper

Serves 4

Cook the frozen beans in a saucepan of boiling water until just tender. Drain, cool and pop the beans out of their tough skins.

Place the skinned beans, roast garlic and olive oil in a food processor and blend together; alternatively mash together in a bowl using a fork. Add in the ricotta, chopped dill, salt and pepper and blend together briefly.

Cover and chill. To serve, garnish with dill fronds

Roast Garlic Cloves
1 head of garlic
To roast the garlic, preheat the oven to 180°C (350°F) Gas 4.
Slice the top off the garlic head, to expose the cloves inside. Wrap in foil and bake the garlic head in the preheated oven for 1

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