Broad-Bean dip with hot pitta (serves 12)

This spicy Moroccan broad.bean dip is good, too, wit flatbread first dipped in extra virgin olive oil and then in dukkah (a Near-Eastern crushed dry spice mixture).

Do ahead Make the dip 3 days before.  Store in the fridge.

5 kg (11 lb 4 oz) fresh broad beans in the pod, to yield about 900g (2 lb) once podded. or 900g (2 lb) frozen broad beans
1 level tsp cumin seeds
6 tbsp extra virgin olive oil, plus extra for drizzling
2 cloves garlic, peeled and crushed
1 rounded tsp ground cumin
12 pitta breads
salt and freshly ground black pepper

If using fresh broad beans, remove from the pods.  Cook the beans in a large pan of boiling salted water, cooking the fresh ones for 5-6 minutes, the frozen for 4.

Lightly toast the cumin seeds in a small frying pan over a low heat for 20-30 seconds.

drain the beans in a colander under cold running water, keeping back 20 ml (4 fl oz) of the cooking water.  Pop the beans out of their skins, wich can be thrown away.  Pat the beans dry on kitchen paper.

Whiz the broad beans in a processor until smooth, scraping down the sides.  Add the reserved cooking water, oil, garlic, ground cumin and seasoning to make a soft mixture.  Spoon into a bowl, put a swirl of oil on the top and scatter over the cumin seeds.

Toast the pitta breads, cut into strips and serve with the broad-bean dip for scooping.