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

Published: 25 Apr 18
Updated: 18 Mar 24

Test kitchen approved

”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

Serves 8-10
Hands-on time 30 min

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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

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

Nutrition: per serving

For 10

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

Broad bean & mint dip

Ingredients

Method

Nutrition

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