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