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Ingredients:

• 2 cups of shelled broad beans (also known as fava beans)
• 2 cloves of garlic, minced
• Juice of 1 lemon
• 2 tablespoons of tahini (sesame paste)
• 2 tablespoons of extra-virgin olive oil, plus extra for garnish
• 1/2 teaspoon of ground cumin
• Salt and black pepper, to taste
• Fresh parsley or mint leaves, for garnish (optional)

Instructions:

1. Prepare the Broad Beans:  Blanch to remove the outer skins. Bring a pot of water to a boil, add the beans, and cook for 2-3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cool, peel the outer skins off the beans. I
2. Blend the Ingredients: In a food processor, combine the shelled broad beans, minced garlic, lemon juice, tahini, olive oil, and ground cumin. Process until the mixture is smooth and well combined. If the mixture is too thick, you can add a bit of water, a tablespoon at a time, to reach your desired consistency.
3. Season: Taste the dip and season with salt and black pepper to your liking. Blend again briefly to incorporate the seasoning.
4. Serve: Transfer the broad bean dip to a serving bowl. Drizzle a bit of extra-virgin olive oil on top for garnish. You can also sprinkle fresh parsley or mint leaves over the dip for added flavor and presentation.
5. Enjoy: Serve the broad bean dip with pita bread, crackers, or fresh vegetable sticks like cucumber, carrots, or bell peppers. It's a healthy and tasty appetizer or snack.

You can adjust the ingredients to suit your taste, adding more lemon juice for acidity, extra garlic for a stronger flavor, or even a pinch of chili powder for some heat. This dip can be made ahead of time and stored in the refrigerator for a few days. Make sure to cover it to prevent it from drying out.

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