Broad Bean Dip with Crunchy Veg
Teasing the delicate green bean from it’s tougher grey skin is a great job for small fingers if you have idle children to spare. If you don’t fancy skinning all 500g of beans, try adding some peas to make up the weight, they also work very well in this refreshing summery dip.
- 500g podded broad beans (weight with grey skins on)
- 1 handful of mint
- Juice of half a lemon
- 2 tbsp olive oil, plus extra for dressing
- ½ tsp maldon salt
- 1 spring onion, chopped
- A selection of vegetables crudités
- Asparagus, beets, carrot, cucumber, celery, chicory leaves, little gem hearts, peppers, radish
Blanch the broad beans in boiling water for 5 mins, until just cooked through and refresh in ice-cold water.
Peel off the grey skins and put into a food processor along with the rest of the ingredients.
Whizz until smooth and serve with a drizzle of olive oil and a selection of vegetable crudités.
MORE TO EXPLORE
Please note: Although we do our best to ensure that recipes are correctly tagged according to ingredients, potential benefit, dietary requirements, type of dish or other filter, this is a manual process and errors may occur. Please therefore take care to thoroughly review the listed ingredients and method before commencing cooking to ensure none of the ingredients or methods given may cause adverse effects to anyone consuming the food. We do not provide any assurances nor accept any responsibility or liablity with regard to the originality, efficacy, quality or safety of recipes or articles.
This website uses some carefully selected affiliate links. If you buy through these links, we may earn an affiliate commission, at no additional cost to you. This helps to keep all of our online content free for everyone to access. Thank you for your support as every little helps.