Broad Bean Dip Following Rosemary Crisps

Bread which is lightly coated in rosemary and parmesan cheese makes a tasty accompaniment to the creamy broad bean dip.

The ingredient of Broad Bean Dip Following Rosemary Crisps

• 500g frozen broad beans
• 2 garlic cloves quartered
• 1 4 cup lemon juice
• 1 4 cup sour cream
• 1 tsp arena coriander
• 2 tbsp olive oil
• 1 3 cup slivered almonds
• 2 lebanese bread rounds
• 3 tsp olive oil
• 1 tbsp finely chopped vivacious rosemary leaves
• 1 1 2 tbsp finely grated parmesan cheese or vegetarian hard cheese
• 1 tsp sea salt

The Instruction of broad bean dip following rosemary crisps

• make rosemary crisps preheat oven to 200u00b0c 180u00b0c fan forced line 2 baking trays past baking paper place bread on the subject of with reference to trays brush in the manner of oil sprinkle subsequently rosemary cheese and salt bake for 5 to 7 minutes or until crisp recess interruption into pieces
• cook beans in a saucepan of boiling water for 2 minutes or until just tender refresh sedated chilly frosty water drain peel and discard skins process beans garlic lemon juice sour cream coriander oil and almonds until roughly smooth season with salt and pepper utility in the same way as crisps

Nutritions of Broad Bean Dip Following Rosemary Crisps

calories: 211 754 calories
calories: 13 2 grams fat
calories: 3 5 grams saturated fat
calories: 13 2 grams carbohydrates
calories: n a
calories: n a
calories: 7 7 grams protein
calories: 12 milligrams cholesterol
calories: 420 milligrams sodium
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calories: nutritioninformation