19 Nov Bright Green Broadbean Dip with Lemon and Mint

Bright Green Broadbean Dip

‘Tis the season of broadbeans! A few people may grimace at the thought of these little green guys; perhaps most hilariously, the wonderful woman who kindly brings them in for me from her garden!Ha! Thank you Collette, you wonderful soul!

I enjoy chucking these little delectable morsels into stir-fries, salads and even just having as a little fried salty snack. However, my fave way to prepare them is as a fresh and zingy dip. A pretty green alternative to your average hummous, I made this with fresh broad beans (ala Collette’s garden) but you can prepare with frozen beans, too – for deliciousness at any time of year.

Ingredients:

200g broad beans (fresh or frozen)

6-8 Tablespoons extra virgin olive oil, plus extra for serving (go garlic infused if you’re feelin’ frisky!)

The juice of a small lemon (or lime!)

Zest of said small lemon (or lime!)

12ish mint leaves

Decent tsp of salt, to taste

Method:

Boil the beans for 3-5 minutes, until tender.

Rinse under cold water and remove skins* (*this bit is optional – if you’re not in the mood for some meditative bean-massaging, just leave ’em on!)

Chuck the beans, salt, lemon juice and mint leaves into a blender and blitz until smooth (adding olive oil as you go). You can add more oil if you like, it will create a smoother consistency. I like using a garlic-infused oil for a little cheeky kick!

Once smooth, add zest and check the taste – add more salt if required

Plop into a cute little bowl and drizzle with a little more oil and a fresh sprig of mint.

Serve with your crackers of choice (go on, share a cracker with the doggo!)

Voila! Enjoy 🙂

Love, Sarah

xxx