Tapas with broad bean purée

Man does not live by bread alone, as you might say when confronted with irresistible delicacies, the kind that you nibble on when starting off a lovely evening with an aperitif in the company of a few friends, enjoying a nice cold beer or a lovely sparkling wine. Today we are offering you one of those irresistible recipes that help to stimulate the appetite as only tapas can: these Spanish specialties, in fact, are increasingly enjoyed in Italy as well as Spain, and are the perfect entrée for a dinner party which displays some attention to detail. The only thing not to neglect is to season your tapas with imagination, adding your personal touch, letting yourself be inspired by your culinary instincts - and, if you wish, following the example of our chef who created these delicious and original tapas.


  • fava beans 500 grams
  • lemon juice
  • oil
  • onions
  • cumin
  • pepper
  • salt
  • bread Baguette
20 minutes Total time
7 minutes Active time
Serves 4 persons
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Slice a baguette and brown it in a frying pan. Blanch half a kilo of broad beans in boiling water. When cooled, peel each bean one by one. Finely chop a quarter of onion, sauté in a pan, add then add the beans. Blitz the beans with an immersion blender, add the juice of half a lemon, a pinch of cumin powder, salt and pepper, and a dash of water. Transfer the mixture back into the frying pan for five minutes. Spread the tapas with the purée.

Please make sure you buy some good quality beans, bearing in mind that they should be completely intact, without any kind of marking on the skin. When you split them open, you should hear a clear sound, like a ‘snap’.
In the past, in ancient Greece, broad beans did not enjoy a good reputation: they were actually defined as ‘food of the dead’, and as such were often served during funerals.

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