Start the party with this punchy broad bean dip laced with garlic and chilli, a popular Maltese snack that's a cinch to make.
- 500 g dried broad beans, soaked overnight, podded
- 1.5 litres chicken stock
- 3 garlic cloves
- 1 long red chilli, seeded
- 80 ml (⅓ cup) extra virgin olive oil
- 1 lemon, juiced
- crackers and raw carrots, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time overnight
Cooling time 10 minutes
Drink match 2012 Holly’s Garden Pinot Gris, Gippsland, Vic ($25)
Place beans and stock in a saucepan and bring to the boil. Add garlic and chilli, and cook, covered, for 20 minutes or until beans are tender. Cool for 10 minutes.
Blend mixture with oil and lemon juice until smooth. Season with salt and pepper. Serve with crackers and carrots.
Photography Chris Chen