Ingredients:
dried broad beans, soaked overnight
2 tbsp olive oil, plus extra,for drizzling
1 tbsp chopped garlic
3 tsp ground cumin, plus extra, for sprinkling
1.5 litres water
salt and pepper
sweet paprika
1/4 red onion
Method:
1. Drain the beans and pick out any discoloured ones.
2. Heat 2 tbsp oil in a saucepan and fry the garlic until fragrant. Stir in three teaspoons of cumin then add the beans and water. Cover and bring to the boil then reduce the heat to a simmer. Cook until the beans have absorbed all the water and have broken down to a smooth, velvety puree, like thick soup. Season with salt and pepper and pour into a serving bowl.
3. Sprinkle with paprika and cumin, chopped red onion and drizzle with more olive oil and serve with flatbread.
