Broad Bean Dip with a hint of mint and garlic, a delicious starter that is vegan and vegetarian friendly. It's super quick and easy to make, and really cheap too. It's healthy, full of flavour, can be be served with your favourite crackers, bread sticks, toast, bruschetta or even tortilla chips.
With summer round the corner -well, by looking at the calendar at least, bbqs are a quick and fun way to enjoy some lighter dishes without having to slave away for hours in the kitchen.
Dips are the perfect starter for every occasion, they cater for all tastes and ages, and are usually ready in no time. The store-bought versions are nice, but how about we make them at home? The best thing is that you can make them to taste, and you can make as little or as much as you need.
My little one is crazy about hummus, she would have it anytime of the day, while the white bean dip is one of my favourite. And funnily enough, both of them are vegan friendly. Now, we have just discovered this broad bean dip, or broad bean hummus, another vegan and vegetarian friendly one, and we all absolutely love it.
You can make it either with fresh or frozen broad beans, and all it takes it blending the ingredients together. How easy it that?! Let's see how to make it!
- frozen broad beans
- fresh mint leaves
- garlic cloves
- olive oil
- salt & black pepper
Step-by-step photos and instructions
Don't you just love this vibrant green colour? It definitely makes me think of warm sunny days. And it's as delicious as it looks. If you use fresh broad beans, you can use them straight away, otherwise with the frozen ones it's best to cook them first.
- add the broad beans to a pan and cover them with water
- bring to a boil, and cook for 4-5 minutes until tender, the drain the water and leave to cool slightly, or rinse with cold water
- remove their skin - while it might sound like a long boring step, it's what gives the dip a nice smooth texture, the same process is used for making hummus with chickpeas. The skins make the dip rather chunky.
- add the beans to a blender together with the fresh mint leaves, garlic cloves, olive oil, water and salt
- blitz to a smooth consistency
- check if it needs any more seasoning - lemon juice can add a bit of a kick too, and serve straight away
The best BBQ combo
Even with the boiling of the beans and all the peeling, this dip is still quick and easy to make. It's so refreshing, and it goes wonderfully well either as a starter, or even as a side or salsa for your favoruite bbq.
I'll be making this again for sure to go with my delicious Peri-Peri Chicken Wings. Together with the Crispy Baked Fries they make the perfect family fake-away that is way more delicious and healthier too. Do give it a go!
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Broad Bean Dip
- 300 g frozen broad beans
- 12 fresh mint leaves
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon water
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Add the broad beans to a pan and cover with water.
- Bring to a boil, then leave to boil for 3-4 minutes until tender.
- Remove from the heat, drain and rinse with cold water.
- Peel the skin off each bean - they should pop out easily, then add them to a blender together with the rest of the ingredients.
- Blitz until smooth.
- Check it it needs any more seasoning, then serve straight away.