Broad bean dip with sesame vegetables

Broad Bean Dip with Sesame Vegetables. Photo by Babiche Martens

It may be a little time consuming, but it is essential to remove the skins from the broadbeans to help create a smooth dip. Serve with these vegetable chips or crackers and crudites.

Ingredients

500g	frozen broad beans
1 clove	garlic
½ tsp	dijon mustard
½ cup	cottage cheese
1 Tbsp	lemon zest
¼ cup	dill fronds
Salt and freshly ground pepper	to taste

Vegetables

1 large	kumara, sliced thinly
1 large	potato, sliced thinly
1 Tbsp	coconut oil
1 tsp	paprika
2 tsp	mixed black and white sesame seeds

Directions

1. Plunge the frozen broad beans into boiling water for 4 minutes. Remove, drain under cold water, then remove the beans from the skins. Discard the skins.
2. Into a food processor place the beans, garlic, mustard, cottage cheese, lemon and dill, blitzing until smooth. Season to taste.
3. Heat an oven to 180C. Place the sliced vegetables on to a large baking tray. Toss over the paprika, oil and sesame seeds. Spread out in a single layer. Bake for 20-25 minutes until crisp.
4. Serve the dip with a few extra dill leaves and the chips on the side.