The Maltese dip of choice. Just make sure to soak the beans for 24 hours with a little bicarbonate soda and salt. This will make sure that they soften enough.
- 250 grams dried broad beans.
- 1 teaspoon bicarbonate soda
- 1 teaspoon salt
- 4 small garlic cloves peeled
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 2 tablespoons chopped oregano or marjoram (optional)
- 2 teaspoons capers
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped chilli or 1 tablespoon dried chilli flakes (optional)
- Freshly cracked salt and pepper
- More olive oil for drizzling
- Crackers to serve
- Soak the beans with the bicarbonate soda and salt for 24 hours using fresh boiled water.
- When the beans have been soaked, drain and rinse. Place them into a pot with fresh water and bring to a boil.
- Immediately reduce to a simmer and cook for 1 hour and 30 minutes.
- While the beans are cooking lightly fry the garlic cloves for five minutes until softened.
- In a large bowl mix the garlic, herbs, capers, lemon juice, olive oil and chili if using.
- Once the beans have been cooked, drain and add into the mixture.
- With a hand blender blend everything together until blended to a thick consistency.
- Season with fresh cracked salt and pepper.
- When serving drizzle with some more oil.
- Serve with crackers of your choice.