Broad bean and mint dip, is a British summer time alternative to the more well known bean dip; hummus. Simply blanch your beans, and blend with olive oil. Get dipping!
I made a dip similar to this, at an Italian cooking course at La Cucina Caldesi cooking school (Marylebone, London) last year. It’s absolutely delicious, has a green vegetable as its main ingredient and so, I wanted to share it with you all.
Broad beans are wonderful fresh slipped straight out of their jackets, but as with peas I will often buy frozen ones as you get more for your money. There is on average 4-5 beans in each pod. Not a lot when you require 350g for this recipe. Either way it will take you an age to double pod the beans. It’s quite the mindful task.
Great on toast, with crudités or even with fish. There’s more to life than dips made with chickpeas (sorry hummus!)
Broad bean and mint dip
- 350g broad beans, (weight of beans, out of the green pods)
- 6-8 tablespoons extra virgin olive oil
- Juice of half a lemon
- 2 cloves of garlic, minced
- A small handful of fresh mint leaves
- salt and pepper, to taste
- Simmer beans in a pan of water for 5 minutes, drain, cool and then slip off the skins of the beans.
- Whizz all of the ingredients in a blender, and season to taste. Adjust the quantity of oil or add more lemon juice if you like.