Broad beans guacamole
Since now is the season of broad beans, I decided to make this pate! Its color is so similar to the guacamole’s that I decided to call it like that! 😉 I took the limes I still had from the previous recipe, but it can be substituted for lemon!
| Prep Time | 15 min |
| Cook Time | 20 min |
| Servings |
ml
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Ingredients
- 300 g pealed broad beans
- 4 cloves baked garlics
- 4 tbsp extra virgin olive oil
- juice of 1 lime
- fresh thyme to taste
- 1/2 tbsp flor de sal
- 1 strip kombu seaweed
- gorse flowers to put on top
Ingredients
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Instructions
- Start by baking the broad beans covered by water along with kombu seaweed. After 20 minutes of cooking, turn off the fire, remove the water and seaweed and let cool.
- Whenever it's cold, add the remaining ingredients to the broad beans and blend everything until you get a smooth and homogeneous cream.
- You can eat it with any cracker or toast, accompanied by sticks of raw vegetables, or even with a batter, as main meal. I served it lined with olive oil and gorse flowers.
Recipe Notes
To roast the garlic, I usually place it in the oven without peel, wrapped in aluminum, with a little salt and olive oil. Oven at 170º for about 20min.
