Broad bean & mint dip

  • Portion size: Serves 8-10
  • Hands-on time 30 min
  • Difficulty: easy

”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

  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.
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  • 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

    Make Ahead

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

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