So I have had the broad beans my allotment neighbour gave me in the freezer for a couple of months, I knew straight away what I wanted to do with them. So thought I’d use this weekend to share the recipe and start practising some ideas for my NYE party.
This is a great healthy and tasty dip to eat with crudités, crackers or warm bread.
It’s also great for snacks to take to work or to have in the fridge at hand if you get peckish if you’re being healthy or just because it’s damn tasty. It will last a few days and it’s so versatile.
A few ways of serving it would be on toast or crackers with soft goat’s cheese or crumbled feta. To bulk out a salad and use in place of a fattening dressing. A great dip for your tortilla chips or crisp for a cosy night in watching a film or toss some on some pasta to use in place of pesto.
One of the great things about this recipe is how cheap and easy it is, you can buy frozen peas and broad beans in most supermarkets, you can obviously use fresh if you prefer or even tinned beans.
If you do use fresh or tinned, then the cooking times will change, tinned beans won’t need cooking and fresh beans just need a quick dip in the hot water.
Mint might not be your cup of tea, so you could swap it coriander and use lime instead of lemon and you’ve got a dip that resembles guacamole or if you want something more subtle use parsley.
Whichever way you decide to eat it, share it with me on Facebook or Instagram.
200g of frozen peas
200g of frozen broad beans
Tablespoon of fresh mint, finely chopped
1 crushed garlic clove
Juice and zest of ½ lemon
3 tablespoons of olive oil
Pinch of salt
- Bring a pan of water to boil
- Boil the peas and beans for 6 minutes then remove to let them cool
- Put it all the ingredients in the blender
- Depending on how coarse you want the dip then will depend on how long to blitz for, I like mine in between chunky and a hummus texture so what I do is blitz it for couple of seconds, then give it a mix, then repeat until I’m happy, this way it turns out more even.