Broad Bean Dip

broad beans dip

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
Cook time:  15 mins
Total time:  15 mins
Serves: 2
  • 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
  1. 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.
  2. Once peeled you only need to add the oil and some seasoning, and ready is your dip.

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