Broad bean & mint dip

Name: Broad bean & mint dip
Yield: Serves 8-10
Cuisine: Greek recipes
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

Easy
March 2018

Easy
March 2018

Serves 8-10
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

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Vegetarian recipes

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

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

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

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.

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.