The summery-est of the things you can dip pitta into!
- 1 large ripe avocado
- 400g broad beans (podded – frozen or fresh)
- Juice of 1 lemon
- 2 cloves confit garlic (or 1 clove of regular garlic, grated)
- 3 tbsp extra virgin olive oil
- Pinch of salt
- Cook the broad beans for 5 mins in boiling water
- Drain, run the cold tap over them to cool them off and then drain again
- Slip the bright green beans out of their pale jackets into a bowl
- Add the rest of the ingredients and use a hand blender to whizz them up into a chunky puree
- Serve with toasted pitta, salted tortilla chips, carrot sticks and crisp radishes. Or spread on toast. Or dress a pasta salad. Or dot onto cooked new potatoes. Or…
Sophie cooks 