Pic of Broad bean dip

Broad bean dip

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Salad dressings & dips

Broad bean dip

Side Serves 4 20 min
Eat as a dip with slices of pitta or salady bits, or use as a sandwich filler. A healthy green alternative to the usual chickpea hummus. This is a good way to use up older, larger beans, but make sure you double pod them before puréeing. It's worth finishing with some good olive oil.

Cook's notes

For a richer, more indulgent dip, stir a few tablespoons of crème fraîche or mascarpone into the basic dip instead (see image).

Ingredients

main

  • 250g broad beans, shelled weight
  • olive oil

to garnish

  • spring onions or red onions, finely chopped
  • mint, finely chopped
  • cumin (optional)
  • paprika (optional)
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 10 min

  • Step 1

    Boil the broad beans until tender (2-5 minutes). Drain, reserving a little cooking liquid. Run the beans under a cold tap, then slip them out of their grey skins.

  • Step 2

    Blend in a food processor with 2 tablespoons of the cooking liquid, adding enough olive oil to make a thick purée.

  • Step 3

    Season, spread on a serving plate and drizzle with olive oil, then garnish with the onion and mint. To spice this up, you could add ½ teaspoon of ground cumin and a pinch of paprika when puréeing the beans.

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