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.
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
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.
Voila! Enjoy 🙂