Middle-Eastern Bean Spread

Middle-Eastern Bean Spread


89 people made this

About this recipe: A deliciously seasoned broad bean, onion and tomato spread. This recipe is inspired by a dish traditionally served with pita bread for breakfast in Egypt.

Beverly Estes

Serves: 6 

  • 375g fresh or frozen broad beans
  • 1 to 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 1 large tomato, diced
  • 1 teaspoon ground cumin
  • half a bunch fresh parsley, chopped
  • 4 tablespoons fresh lemon juice
  • salt and freshly ground black pepper to taste

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Put the beans into a stockpot with enough water just to cover and bring to a boil.
  2. Drain half of the water after beans are tender. Return beans to stockpot and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt and pepper. Mash the beans and bring the mixture back to a boil, then reduce the heat. Gently cook the mixture for 5 minutes. Serve warm with toasted pitta.

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