Include this avocado, basil, and broad bean dip the next time you're putting together a showstopping platter. It is low in calories, rich in nutrients, and guarantees that delectable creamy-crunchy contrast when paired with crackers and raw veggies.
INGREDIENTS
2 cups broad beans
2 cups peas
1 avocado
finely grated zest and juice 1 large lime
1 clove garlic, crushed
¼ cup chopped basil
⅓ cup thick plain yoghurt
3 tablespoons olive oil
sea salt and freshly ground pepper
To serve
2-3 tablespoons extra yoghurt
olive oil
extra basil
METHOD
Cook the broad beans in a saucepan of boiling salted water until tender. Remove with a slotted spoon, drain and refresh under cold water. Bring the water back to the boil and cook the peas until tender. Refresh in cold water and drain. Peel the tough outer skins off the broad beans and discard. Halve the avocado and put the flesh in a food processor with the broad beans, peas and the remaining ingredients. Season well and pulse to a chunky paste.
To serve: Spread on a large serving plate and drizzle with extra yoghurt, olive oil and basil leaves. Makes about 2 cups
Mixed dip platter: Serve with Grilled Eggplant with Tahini, Walnuts and Lemon and Spiced Carrot and Chickpea Hummus.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.