Riverford Wicked Leeks
Broad bean dip recipe image

Print Broad bean dip

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.


  • 250g broad beans, shelled weight
  • Olive oil
  • to garnish:
  • Spring onions or red onions, finely chopped
  • Mint, finely chopped
  • Cumin (optional)
  • Paprika (optional)
  • Salt & pepper


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

Cooks notes

For a richer, more indulgent dip, stir a few tablespoons of crème fraîche or mascarpone into the basic dip instead (see image).
want to cook with fresh ingredients? try one of our award winning veg boxes