![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Broad bean & mint dip
- Published: 25 Apr 18
- Updated: 18 Mar 24
”Great for early summer when fresh broad beans are in season. It goes well with roasted cherry tomatoes and crusty bread.” – Jane Muir, founder of Mildreds
![Broad bean & mint dip](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/943778-1-eng-GB_broad-bean-768x960.jpg)
Ingredients
- 500g frozen podded broad beans (use fresh if they’re in season)
- 1-2 garlic cloves, peeled
- 7-8 sprigs fresh mint, leaves picked and chopped
- Small bunch fresh flatleaf parsley, chopped
- 100ml light olive oil
Method
- Cook the beans in a pan of lightly salted boiling water for 3-5 minutes, then drain, reserving 150ml of the cooking water, and leave to cool.
- Peel the broad beans, then whizz in a food processor with the remaining ingredients until smooth, adding a little cooking water to loosen as needed. Season to taste and serve.
- Recipe from March 2018 Issue
Nutrition
For 10
- Calories
- 106kcals
- Fat
- 7.8g (1.1g saturated)
- Protein
- 3g
- Carbohydrates
- 3.6g (0.7g sugars)
- Fibre
- 4.3g
- Salt
- no salt
delicious. tips
The dip will keep in an airtight container in the fridge for 3 days.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter