1. Soak the dried broad beans overnight, then drain. 2. Put the broad beans, garlic, 1 tablespoon of the olive oil and 1 litre of fresh water into a medium saucepan. 3. Bring gently to the boil, then cover and simmer until the beans are tender, about 50 minutes. 4. Drain the beans, retaining the water. 5. Put the beans and garlic into a food processor. 6. Add salt, cumin, paprika and cayenne and half the rest of the oil. 7. Process, adding additional oil and/or water to suit your taste preference. 8. (You can stop the recipe at this point and serve the puree cold as a dip or hot as a side dish, or continue onÂ….). 9. Drain the oil from the tuna and add the fish to the processor. 10. Add lemon juice to your taste. 11. Serve cold as a dip. ---------------------------------------------------------------------------
Nutrition
Ingredients
