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  • Recipe Room  »  Broadbean and Mint Dip



    • 1kg unpeeled (450g peeled) broadbeans
    • 100g Meredith Chevre (Plain) or ripe avocado (vegan option)
    • 1 garlic clove, crushed
    • 1 tbsp fresh lemon juice
    • 80ml olive oil
    • 2 Tbsp fresh mint, chopped
    • Extra Virgin Olive Oil to drizzle
    • Salt and pepper to taste

    Broadbean and Mint Dip

    Broadbean dip thumbnail

    This dip is a deliciously fresh and protein-rich treat that can be made with goat’s cheese (vegetarian) or avocado (vegan).


    Take the beans out of their pods. Place broadbeans in a heatproof bowl and cover with boiling water for five or so minutes. In batches (one handful at a time), scoop broadbeans out and peel their skins off. Discard the skins.

    Cook the naked broadbeans in a pot of boiling water for 2-3 minutes until just tender. Drain and cool under running water momentarily.

    In a food processor or with a handheld blender, process the broadbeans, lemon juice, garlic, and goat’s cheese or avocado (vegan option). Then with the processor still going, add the olive oil in a steady stream until the dip is smooth, then add the mint and blend well.

    Season with salt and pepper to taste, and then transfer to a serving bowl and decorate with a drizzle of extra virgin olive oil and/or paprika.

    Serve your broadbean and mint dip with blanched vegetables for dipping or nice flat bread, toasted and cut into triangles.

    Submitted by
    CERES Fair Food

    Tips and Tricks

    • Look for lemons which are bright and firm to touch – ripe lemons are heavy with thin skin, meaning they’re good for juicing and should store for longer.

    • Refresh wilted mint by submerging in a small amount of ice-y cold water for 10-15 minutes.

    • If you need to ripen avocados, place in a brown paper bag away from direct sunlight for 2-5 days and add an apple or banana to hasten the ripening process.

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