Avocado and broad bean paste is the first quick recipe I managed to prepare from the last book Yotama Ottolenghi "Simple". I made very minor changes to the recipe. I replaced spring onions with shallots and added parsley and nigella. This is what I had at home and in my opinion it went well with the ready-made paste.

The recipe is simple and quick to prepare, apart from a minor exception, it is shelling beans...
It is worth following the author's advice and "...treat shelling beans as a wonderfully therapeutic activity with music".


250 ​​g broad beans (fresh or frozen)

1 large avocado

2 tablespoons of lemon juice

2 tablespoons of olive oil


To be provided:

baguette or ciabatta


1 shallot or spring onion

black cumin



Boil water and 1/2 teaspoon of salt in a pot. Put broad beans in boiling water for 3 minutes, drain, pour cold water and peel.

Peeled broad beans, avocado pulp, lemon juice, 2 tablespoons of olive oil, a pinch of salt are mixed into a smooth paste. We try, or we add salt.

Put the paste into a bowl, drizzle with olive oil, sprinkle with nigella seeds, chopped parsley and thinly sliced ​​shallots or spring onions. We can serve with crispy slices of baguette or ciabatta fried to gold in olive oil.


also check

Croutons with blue cheese, spinach, figs, and honey


Millet salad with avocado, feta cheese, arugula, cherry tomatoes ...


Crispy croutons with ricotta and wild mushrooms


Green hummus - chickpeas, avocado, parsley



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