This is a quick, healthy dip that you can enjoy with rustic crackers. And it also makes a great sandwich filling with some gem lettuce leaves. If you like broad beans – this is the spread for you!
I’m not a big broad bean friend myself, because I find the beans a little bitter on their own. I used to like them with feta or with a bit of sweet potato, spinach leaves and peas. In my eyes this spread would benefit from an addition of something – maybe a “ricotta style tofu” or something. Any ideas?
Broad Bean Dip
Ingredients
- 400g shelled broad beans
- ½ -1 garlic clove
- 3 Tbsp rapeseed or extra virgin olive oil
- lemon juice to taste
- salt and freshly ground pepper
Instructions
- Boil the broad beans for 15 minutes or until tender. Then briefly dip them in cold water. That should help to peel the shells off the beans.
- Once peeled you only need to add the oil and some seasoning, and ready is your dip.
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