Broad bean & mint dip
- Published: 25 Apr 18
- Updated: 18 Mar 24
”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.
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- Recipe from March 2018 Issue
Nutrition
For 10
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
delicious. tips
The dip will keep in an airtight container in the fridge for 3 days.
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