Ingredients350g podded broad beans (they will weigh about 200g when double-peeled) 1 tsp cumin seeds 2 cloves garlic, finely chopped sea salt pepper 3 tbsp cooking water ⅓ cup extra virgin olive oil ½ tsp paprika
Method 1. Steam the podded broad beans for about 3-5 minutes. Reserving one-third of a cup of the steaming water. Run the beans under cold water for 30 seconds and double-peel. 2. Heat a small non-stick frying pan and toast the cumin seeds until fragrant, keeping them moving with a wooden spoon. Tip into a mortar and pestle and grind to a powder. 3. Place 2 tbsp of the cooking water in a blender with all ingredients other than the olive oil and blend to a smooth puree. 4. With the motor running add the olive oil. Taste for seasoning and adjust. If the puree is too thick, thin with the rest of the cooking water. Spoon into a shallow dish and drizzle the puree with a bit more oil and a sprinkle of paprika.