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Dippable Broad Beans
Perfect with toasted pitta bread and barbecued lamb kebabs.
2 comments
Ingredients
- 1 mug of shelled broad beans
- 1 small red chilli deseeded and finely chopped (use more or less to suit your taste)
- A handful of fresh basil or mint leaves
- 1 lemon
- A glug of olive oil
- Sea salt and freshly ground pepper
Method
1. Simmer the broad beans in a little water till tender, about 5 mins. Refresh in cold water.
2. Peel away the shell of the beans with your fingers leaving the soft centre.
3. Add the beans, chilli and mint to a food processor with a splash of olive oil, a pinch of salt and pepper, and a good squeeze of lemon.
4. Whiz till smooth. Taste. Adjust seasoning and add more lemon or olive oil, if needed.
5. Pop in a tub, gloss the top with olive oil and it’ll keep in the fridge for 3-4 days. It’ll also freeze. Just defrost and get dippin’.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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This recipe is brilliant! I thoroughly recommend it. Perfect on sourdough toast with a poached egg as a brunch ??
Simple and perfect. I used mint and it was delicious. Found I needed to add more liquid to help the food processor along (handily had some cooking liquid reserved from cooking butterbeans for a different dish, so used some of that). Rave reviews from the one other person I was willing to share it with :) Thanks for the recipe!