I know most of you think warm and comforting food at this time of year. While you are slipping towards winter, down here days are getting noticeably longer and warmer.
Yet there are the coming festivities that in a certain way will reunite us all. But before the crazy rush towards Christmas and the often rich food that is consumed at this period, I propose you something simple and tasty reflecting the late spring mood.
This broad bean and garlic spear dip tastes as it looks. Fresh and creamy, directly inspired by the Greek skordalia.
The garlic spears were initially spotted by Paprika. He knows me by now and was happy to show me his find.
Not familiar with the garlic spears, an internet search was required and helped me gather information on this allium as well as cooking ideas.
We first sampled it raw. It was surprisingly spicy with a bold taste of garlic. Once cooked it’s much milder and nicely aromatic. So for now we put it in every dish in replacement of garlic. And visually speaking, the bulb shaped green bud, delicately wrapped in a paper like case is very appealing and inspiring.
This dip is versatile, generously spread on a slice of bread -as we ate it- or would go well with a main dish. The choice is yours.
Broad Bean and Garlic Spear Dip
125g fresh broad bean, shelled (about 1 cup)
1 garlic spear, peeled and stem cut out
2 tbsp lemon juice
2 tbsp olive oil
Salt and pepper
Blanch for 5 minutes broad beans in boiling water. Drain and place in a mixer with lemon juice, salt and pepper. Pulse to get a thick purée. Add olive oil and pulse further until the paste is homogenous. Adjust seasoning to your liking. Let it cool before serving.