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Print this Recipe    Broad Bean Dip

Dip with broad beans and lentils (Egyptian)

1 cup butter beans or broad beans cooked
2 tablespoons red lentils cooked
2 garlic cloves crushed
4 tablespoons lemon juice
1/4 tsp ground cumin
1 tablespoon fresh chopped parsley
pinch or paprika
3 tablespoons olive oil
salt

Mash the beans and lentils together in a bowl with a fork (or use
blender). Add garlic, lemon juice, cumin, salt and 2 T of oil to
make a paste. Scoop with mixture into a shallow dish and pour the
rest of the oil over it; garnish with parsley and paprika. Serve
with pita bread, and carrot and celery sticks. Serves 4 - 6

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