Originally a breakfast soup in Morocco, this broad bean and butterbean dip is given a zip by mint and the preserved lemons and coriander in our Chermoula. Great as an appetiser, for canapés or as part of a sharing platter.
Cook broad beans in a pan of boiling salted water for 3-4 minutes. Drain. Reserve about ten and tip the others into a food processor with all the Chermoula Paste, all remaining ingredients, a pinch of salt and blend to a coarse puree.
Taste and adjust lemon juice and seasoning as needed and scoop into a serving bowl.
Slip the reserved broad beans out of their outer grey pods and scatter over the dip. Drizzle over some Extra Virgin Olive Oil and scatter with some torn mint leaves. Serve.