For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!). Enjoy!
Broad Bean and Garlic Spear Dip
- 125g fresh broad bean, shelled (about 1 cup)
- 1 garlic spear, peeled and stem cut out
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper
Blanch for 5 minutes broad beans in boiling water. Drain and place in a mixer with lemon juice, salt and pepper. Pulse to get a thick purée. Add olive oil and pulse further until the paste is homogenous. Adjust seasoning to your liking. Let it cool before serving
- Finely chopped tomatoes
- Finely chopped red onion
- Coarsely chopped cilantro
- One or two fresh jalapeno peppers, stemmed, seeded and minced
Toss this together in a small bowl and squeeze in half a lime a bit of salt and toss again. Taste and adjust lime and salt if needed. Set aside. You can make this a few hours in advance.
When you are ready to serve, slice open several ripe avocados and scoop out the flesh. Sprinkle with salt and mash it all around a bit with a fork. Then stir in a few spoonfuls of the pico de gallo that you made earlier. Taste and adjust with additional lime juice and salt…keeping in mind that if you are serving with chips, that will add salt too