Broad bean & mint dip
”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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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
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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.
Nutrition
- 106kcals Calories
- 7.8g (1.1g saturated) Fat
- 3g Protein
- 3.6g (0.7g sugars) Carbs
- 4.3g Fibre
- no salt Salt
For 10
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