Broad bean & mint dip

  •
  • Effort icon Easy
  • March 2018
Broad bean & mint dip
  • Effort icon Easy
  • March 2018
Test kitchen approved logo Test kitchen approved
  • Serves icon Serves 8-10
  • Time icon Hands-on time 30 min

”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

Nutrition: per serving

Calories
106kcals
Fat
7.8g (1.1g saturated)
Protein
3g
Carbohydrates
3.6g (0.7g sugars)
Fibre
4.3g
Salt
no salt
Calories
106kcals
Fat
7.8g (1.1g saturated)
Protein
3g
Carbohydrates
3.6g (0.7g sugars)
Fibre
4.3g
Salt
no salt

For 10

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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

  1. 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.
  2. 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.

delicious. tips

  1. The dip will keep in an airtight container in the fridge for 3 days.

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