As broad bean season came to an end, I gathered the last crop of beans from my veggie patch and began to think of another appetising recipe to try.
With a great suggestion from a fellow supporter, I decided to blitz up the balance of my broad beans and create an easy herbed broad bean dip.
This deliciously creamy and healthy dip is a great starter or snack. Enjoy it with some crusty sourdough bread, crackers or sticks of carrot, celery and cucumber.
*Just remember when cooking your broad beans that they have two coats and require two stages of skinning. Firstly, the beans will need to be shelled from their outer casing. Place the beans into boiling water and cook for four to five minutes. Then immediately place beans in ice water to cool down. Once cool, gently peel away the outer skin of the broad bean to reveal the bright green edible bean inside. Of course you do not need to remove the second inner skin if you don’t want to. Many enjoy them as they are in their skins.
Broad Bean Dip
350g cooked broad beans
1 tablespoon chopped mint
1 teaspoon chopped dill
1 garlic clove crushed
juice of 1/2 lemon
1/4 cup extra virgin olive oil
Place the cooked and skinned broad beans in a food processor with the rest of the remaining ingredients.
Pulse until smooth and creamy.
Adjust your seasoning to taste and enjoy.