Broad bean pumpernickel slices

Ingredients for 4 servings:

• 800 g broad beans, fresh
• 80 g pine nuts
• 1 garlic clove(s)
• 1 organic lemon(s)
• 2 spring onions
• 3 radishes
• 6 basil leaves
• 4 slices of pumpernickel
• 4 tbsp olive oil
• salt and pepper
• chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Broad bean dip: Remove the beans from their pods. Then peel off the skin around the broad bean. This is an important step, because otherwise the beans will become rubbery. Bring water to a boil and simmer the beans for 15 minutes. Place 2/3 of the beans in a tall container with the pine nuts, basil leaves, and garlic clove. Add the juice of half a lemon and about 4 tablespoons of olive oil. Puree everything and season with salt, pepper, and chili flakes. If the mixture is too acidic for you, simply add a little more sugar or go easy on the lemon juice at the beginning. I like it a little tart. Broad bean topping: Wash and chop the radishes and add them to a pot with the remaining beans. Finely slice the spring onions and add them with the olive oil. Add a squeeze of lemon and season everything with salt and pepper. To serve: Brush the pumpernickel with the dip. Spread the topping on top and sprinkle with some freshly grated lemon zest.